Halibut Kebabs with Grilled Bread and Pancetta
Prep time: 30 minutes
Cook time: 6 minutes
Total time: 36 minutes
Yield: Serves 4
We couldn't believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden.
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Ingredients
- 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-in. chunks
- 4 cups 1-1/2-in. cubes crusty bread, such as ciabatta
- 3 ounces pancetta, sliced paper-thin
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Instructions
- 1.Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds).
- 2.Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.
- 3.Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times.
- 4.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 in. long, for the kebabs.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
