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Halibut Kebabs with Grilled Bread and Pancetta

Photo: Peden & Munk; Styling: Amy Wilson


Total time 30 mins
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.


  • 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

Nutrition Information

  • calories 516
  • caloriesfromfat 56 %
  • protein 42 g
  • fat 32 g
  • satfat 6.9 g
  • carbohydrate 22 g
  • fiber 1.2 g
  • sodium 1117 mg
  • cholesterol 66 mg

How to Make It

  1. Heat a grill to medium (350° to 450°).

  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 a 10-in. metal 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.

  5. *You will need 4 metal skewers for the kebabs.

  6. Note: Nutritional analysis is per serving.

Also appeared in: Sunset, September, 2008;