Swordfish Spiedini

1. 1

   Light a grill.

2. 2

   In a medium bowl, mix the oil with the herbes de Provence and 1/2 teaspoon each of salt and pepper.

3. 3

   Add the swordfish cubes and toss to coat.

4. 4

   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.

5. 5

   Grill the spiedini over high heat, turning occasionally, until the swordfish is cooked through and lightly charred, 8 to 9 minutes.

6. 6

   Transfer to plates and serve.

7. 7

   Wine Recommendation: The medium-bodied white wines of Sicily, typically made from a blend of native grapes like Inzolia and Catarratto, match well with swordfish.

8. 8

   Try the peachy 2005 Regaleali Bianco or the melony 2005 Ajello Majus.

No additional tips available.