Directions

Whisk the oil, herbs, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-1/2 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 in the remaining oil mixture. Cool and refrigerate at least 1 hour and up to 3 hours, 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 – 12 minutes. Transfer the skewers to plates and serve with lemon wedges.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tsp each, finely chopped basil, rosemary, and thyme
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Ibs. swordfish steaks (at least 1
• 12 wooden skewers soaked in water for at least 30 minutcs
• 12 thin slices pancetta, unrolled into strips
• 6 lemon wedges