Ingredients
2tbspextra virgin olive oil
1tspherbes de provence
salt and freshly ground pepper
1½lbswordfish steak,skinless
6pancetta,or bacon slices
Preparation
Light a grill. In a medium bowl, mix the oil with the herbes de Provence and ½ teaspoon of each of salt and pepper.
Add the swordfish cubes and toss to coat.
Thread one-sixth of the swordfish cubes and 1 slice of pancetta onto each of 6 skewers, wrapping the pancetta around the fish as you go.
Grill the spiedini over high heat, turning occasionally, until the swordfish is cooked through and lightly charred for 8 to 9 minutes.
Transfer to plates and serve.
