Ingredients
2 tbsp. extra-virgin olive oil
1 tsp. herbes de Provence
Salt and freshly ground pepper
1 1/2 lb. skinless swordfish steak
6 slices of pancetta or bacon
Preparation
Step 1Light 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 around the fish as you go.Step 2Grill the spiedini over high heat, turning occasionally, until the swordfish is cooked through and lightly charred, 8 to 9 minutes. Transfer to plates and serve.Step 3Wine Recommendation: The medium-bodied white wines of Sicily, typically made from a blend of native grapes like Inzolia and Catarratto, match well with swordfish. Try the peachy 2005 Regaleali Bianco or the melony 2005 Ajello Majus.
