Halibut Kebabs With Grilled Bread and Pancetta

Name: Halibut Kebabs With Grilled Bread and Pancetta
Total time: 30 min
Yield: 4 servings
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

Recipe from “The Sunset Cookbook”

Adapted by Kim Severson

Total Time: 30 minutes
Rating: 4(41)
Comments: Read comments

Featured in: The Original California Cuisine, Courtesy of Sunset Magazine

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Ingredients

Yield:4 servings

¼cup olive oil
1tablespoon coarsely chopped rosemary leaves
1teaspoon salt
1teaspoon black pepper
1½pounds halibut fillet, skinned, cut into 2-inch chunks
4cups crusty bread, such as ciabatta, cut into 1½-inch cubes
3ounces paper-thin pancetta

Ingredient Substitution Guide

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Preparation

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

Ratings

4 out of 5

41 user ratings

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Comments

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Rietta2 years ago

Two different friends have told me about this recipe and this year I finally tried it - and have made it again. It's a good go-to recipe for Halibut in the summer. I used prosciutto rather than pancetta. First time I tried the weaving, the second time I cut squares and just put those between the fish and bread - easier and still as tasty. I recommend cutting back on the salt but otherwise very good. Use a crusty/denser bread so it keeps it's integrity rather than just being an oil sponge.

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