April 8th, 2012
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
In a large bowl, whisk oil, Herbes de Provence, salt, and pepper to blend. Add swordfish cubes and toss to coat.
Thread swordfish cubes alternately with 1 slice of pancetta onto each skewer, wrapping pancetta around fish cubes as you go.
Grill skewers until swordfish is just opaque in the centre and pancetta is crisp, about 8 minutes, turning and brushing often with remaining marinade.