Swordfish Spiedini - ★Cooking Recipes★

Up your seafood game and opt for thick swordfish steaks skewered with pancetta and grilled to perfection.
Directions for: Swordfish Spiedini

Ingredients

cup extra-virgin olive oil

2 tsp herbes de Provence

1 tsp salt

tsp freshly ground black pepper

2 lb(s) swordfish steaks (at least 1-inch thick), trimmed

12 thin slices pancetta, unrolled so that you have a strip

6 lemon wedges

Directions

1. Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.

2. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.

3. Transfer the skewers to plates and serve with lemon wedges.

See more: Fish, BBQ, Dinner, Grill, Italian, Main, Appetizer