Swordfish Spiedini

Ingredients:

• 1/4 cup olive oil
• 2 teaspoons of Provencal herbs
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper
• 900 g swordfish steaks (at least 2.5 cm thick)
• 12 thin slices pancetta (about 110g), rolled out to form strips
• 3 lemons, cut into quarters
• Special equipment: 12 short, thick wooden skewers, soaked in water for at least 30 minutes

Preparation:

1. In a large bowl, combine the butter, herbes de Provence, salt, and black pepper. Cut the fish into 36 1-inch cubes and toss in the butter mixture to coat.
2. Thread the fish cubes and lemon onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the fish cubes on each skewer.
3. Place the skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate for at least 1 hour and up to 1 day, turning them occasionally in the oil mixture.
4. Preheat a grill or grill pan over medium-high heat. Grill the swordfish kebabs until the swordfish is opaque in the center and the pancetta is crisp, turning frequently, about 10 minutes.
5. Transfer the skewers to plates and serve with lemon wedges.