Swordfish Speedies

Swordfish Speedies

Spiedini or speedies, what an adorable word. It essentially means anything cooked on a skewer in Italian and I just love skewers. Grilled meat is right up there with chocolate and carbs for favorite food groups. These speedies lightened up with swordfish are a great way to add more fish into your meals. The first few times I overcooked these. I had no idea that most fish can be cooked to medium-rare and then will come up to temperature while sitting. This tasty tidbit has helped me enjoy fish even more.

Swordfish Speedies

A quick and delicious recipe from Giada De Laurentiis.


  • 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


  • 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.
  • 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.

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