| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds swordfish steaks (at least 1-inch thick), trimmed
- 12 short, thick wooden skewers, soaked in water for at least 30 minutes
- 12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
- 6 lemon wedges
Instructions
- 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.
- 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.
- Transfer the skewers to plates and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 360 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 32 g |
| Cholesterol | 109 mg |
| Sodium | 423 mg |
Reviews
We usually omit salt and use prosciutto – tastes awesome!
My family really enjoyed this dish. I also substituted bacon and found it cooked perfectly on the outdoor grill. Will make again!
” I have been really excited to make this dish once I saw it in Giada’s cookbook and I have been waiting for the summer to do so. However, I am extremely unhappy with the finale. Like the books suggests, I substituted bacon for the pancetta, which turned out to be a disaster b/c the bacon didn’t cook on the grill! So by the time i pulled the skewers off, the bacon was still raw and the fish was dried out and overcooked!!!! so angry… did this happen to anyone else? If not, why? Help!! I wanna make this again b/c it has potential but what was everyone’s secret to success? Should I pre-cook the bacon or what??
We are on a girls vacation and each of us had to cook dinner for the others. Let me start out by saying I do not cook. I choose this recipe because the ladies wanted swordfish. They loved it and I thought it was very easy to prepare.
This is the best swordfish that I’ve ever had. I marinated it for about 20 minutes and substituted chorizo. Definaltely a keeper!
I have never had swordfish before and I was leary to try it. I love Giada’s recipes and it looked very easy. I did modify it slightly. I marinaded –for the suggested hour–the whole swordfish steak and used the same recipe of marinade for a bowl of shrimp and then had another bowl of marinade that I used with cut up zucchini, squash, onions and mushrooms. I grilled them all on my Foreman grill and my 3 year old asked for more and the ever so picky daddy liked it as well ! A new household favorite.
Good stuff. Earlier comment about getting the pancetta thin is right on. Substituted halibut for swordfish. If you make the same substitution, suggest using skewer baskets instead of skewers to keep the fish from falling apart on the grill.
THIS IS THE EASIEST DISH TO MAKE AND PERFECT FOR ENTERTAINING. IT’S SIMPLE AND I WOULD EVEN CONSIDER IT ON THE ELEGANT SIDE. AS FOR THE HERBS-DE-PROVENCE, DEAN & DELUCA CARRIES THEM AND I HAVE USED IT IN MANY DIFFERENT DISHES AS IT CONTAINS A MULTITUDE OF SCRUMPTIOUS HERBS! IF YOU AVEN’T TRIED THIS, YOU ARE MISSING OUT IN LIFE! YUM! 😀
Giada,
I made this the a couple nights ago, I had the recipe from your cookbook at home… I took your suggestion and used Halibut because I could not find swordfish.
I used the herbs provence with lavender from a San Francisco brand mix…. any ways oh my god it was so good!
I made this the a couple nights ago, I had the recipe from your cookbook at home… I took your suggestion and used Halibut because I could not find swordfish.
I used the herbs provence with lavender from a San Francisco brand mix…. any ways oh my god it was so good!
My fiance who is a fisherman and has had fish cooked for him a lot…LOVED it!
Thank you so much! I will definately be making this one again.
Giada and Ina are two of my favorites! Giada has done it again with another tasty, interesting, and fairly healthy appetizer. My kebobs actually only took about 5 or 6 minutes on the gas grill. We happened to being having steamed artichokes with a dip with the swordfish. Most people assumed the dip was for both. I think a dip with the kebobs is a good idea. This dip was a super easy mixture of mayo, lemon juice, and Lawry’s garlic salt.