Halibut Kebabs With Grilled Bread and Pancetta

Ingredients

• ¼ cup olive oil
• 1 tablespoon coarsely chopped rosemary leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    519 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 40 grams protein; 97 milligrams cholesterol; 1132 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.

30 minutes