HALIBUT KEBABS with GRILLED BREAD and PANCETTA

I couldn't believe how outrageously YUMMY!!! these halibut skewers were. Crusty Italian bread and halibut are seasoned with fresh rosemary, the woven with pancetta and grilled until golden.

1/4 cup olive oil

1 tablespoon coarsely chopped fresh rosemary

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 - 1/2 pounds boned and skinned halibut, cut into 2-inch chunks

4 cups 1-1/2-inch cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper thin

Prepare a charcoal or gas grill for medium heat (350 to 450 ; you can hold your hand 5-inch above grate only 5 to 7 minutes)

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.

Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer, weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.

You will need 4 metal skewers, each 10 inch long, for the kebabs.

YIELD: Serves 4