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 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
