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.
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.
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 :)
Wow...this was incredible. I never had swordfish before this recipe so I have nothing to compare this to, but my husband has and thought this was off the charts excellent! I used prosciutto instead of pancetta and followed everything else as stated. WONDERFUL! We loved this and will definitely have again!
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.
Loved this recipe LOADS! Quick, simple and tasty. The swordfish steaks expensive but well worth it. I cut the steaks in cubes and marinaded them overnight. Next day skewered the cubes and grilled them on the outdoor grill. Light mixed with buttery texture. Very important, do not overcook the swordfish. Thanks for the posting MathMom.
I haven't had swordfish for about 15 years ago, when I was served this at a cookout in Cape Cod. I saw this recipe, and thought I would give it a whirl. And I am so glad I did! This is bursting with flavor, and tastes so fresh. I cut and rolled the fish around in the herbes de provence and let this sit all day. When it came time to cook, put them gingerly on the grate of the grill, (wrapped with pancetta, that I sliced this in 1 inch wide strips, to keep it on the skewers) In 10 minutes I had a beautiful dish, served with rice pilaf, and beautiful fresh carrots. This was really quick and easy. Thanks, MathMom.calif~will make again!
I just submitted this recipe. I should have searched first to see if someone else already had. I loved this when we made it at Christmas time for guests. The pancetta with the swordfish is a fabulous combination. Very salty, though, but I liked it. This could also be part of a meal with salad and bread, etc. I'm looking forward to making this again this summer. Yummm.