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Nutrition Facts
Serving Size 1 (119g) Recipe makes 6 servings The following items or measurements are not included below: herbes de provence 6 slices pancetta
Calories 177
Calories from Fat 81		(45%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 296mg		12%
Potassium 328mg		9%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 22.5g		44%
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Swordfish Spiedini - Giada De Laurentiis

Recipe #180308 | 35 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: HeidiSue
Aug 2, 2006

This is another wonderful recipe from Giada De Laurentiis's Family Dinners cookbook. It is so simple and tastes great. You can substitute halibut for the swordfish and bacon for the pancetta. We serve it with grilled veggies.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
1-2 teaspoon herbes de provence (in the spice section of the grocery store)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs swordfish steaks, trimmed and cut into 1-inch pieces
6 slices pancetta, thin slices
6 skewers (metal or wooden, but soak the wooden for 30 minutes in water)

Directions

1
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
2
In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
3
Add the swordfish cubes and toss to coat.
4
Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
5
Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.

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Featured Reviews for This Recipe

From: Cooking Criolla

On Aug 22, 2009

I tried this recipe yesterday and it was great. I cut the swordfish into 1 inch cubes and laced them with pancetta. I served it with rice mixed with peas, fresh parsley and lemon zest and paired it with pino grigio. What a great quick dinner, will definately make it again. 2 things I would do differently is to marinate overnight and keep a close eye so it doesn't overcook. I might also try the marinade on mahi mahi. I'll let you know how it works out. Thanks for a great recipe.

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From: lildebbie77

On Aug 5, 2009

My local grocery doesn't carry pancetta, so I had to do without. Even so, this was incredibly good - and probably much healthier! I added some zucchini to the marinade and skewered that with the swordfish. My husband and I both raved about how wonderful it tasted.

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From: HeartInSF

On Jun 7, 2009

as long as you don't overcook the fish, this is a wonderful recipe. we had friends over and grilled these outside on a warm, summer night. i love easy recipes and this one takes the cake! it looks and tastes so elegant (you really need to use herbes de provence for this!) and everybody was pleased. we served this with a caprese salad, a cooled dry chardonnay, and a fruity dessert. THANK YOU! i love giada

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From: IngridH

On Jul 19, 2008

This was great! I cut this recipe in half, and used the marinade on one swordfish steak cut into 3 1-inch strips. There was no herbes de provence in my cupboard, so I used fines herbs instead. I wrapped each with a slice of pancetta, secured with toothpicks, and grilled on high in my Griddler for 4 minutes. They were perfect, with gorgeous grill marks and perfect texture on the inside. Served this with Lemon Spaghetti on the side. Definately will make again.

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