HALIBUT KEBABS w/GRILLED BREAD & PANCETTA

By BobD

Ingredients

• 1/4 cup olive oil
• 1 tablespoon coarsely chopped rosemary leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds halibut fillet, skinned, cut into 2-inch chunks
• 4 cups crusty bread, such as ciabatta, cut into 1 1/2-inch cubes
• 3 ounces paper-thin pancetta.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. In large bowl, combine oil, rosemary, salt and pepper. Add halibut and bread and toss to coat; set aside 5 minutes.

2. Weave pancetta around fish and bread: Skewer end of a pancetta strip, then put the skewer into fish cube. Lay pancetta strip over opposite side of cube and skewer again. Put a bread cube on the skewer, then lay the pancetta over bread the same way, so strip weaves between cubes. Repeat twice with that skewer; repeat with remaining skewers.

3. Heat a broiler, place kebabs 4 to 6 inches below. Broil 3 minutes per side. Or, prepare a medium fire on a grill. Grill kebabs, turning often, until fish is cooked and bread is browned, 6 minutes.