- 1 1/2 pounds skinless swordfish steak
- 6 slices of pancetta or bacon
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon herbes de Provence
Light a grill. In a medium bowl, mix the oil with the herbes de Provence and 1/2 teaspoon 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 (or soaked rosemary sprigs), wrapping the pancetta ar...