This is a great recipe. I used swordfish because my local store did not have halibut, but besides this, I made no other substitutions. ThIs is a rich entree and should probably be served with a salad or light vegetable side dish. I mistakenly served it with a potato gratin which made the whole dinner a little too heavy. I will definitely make it again
Halibut Kebabs with Grilled Bread and Pancetta
Photo: Peden & Munk; Styling: Amy Wilson
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Amount per serving
- Calories: 516
- Calories from fat: 56%
- Protein: 42g
- Fat: 32g
- Saturated fat: 6.9g
- Carbohydrate: 22g
- Fiber: 1.2g
- Sodium: 1117mg
- Cholesterol: 66mg
- 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
- 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.
- *You will need 4 metal skewers for the kebabs.
- Note: Nutritional analysis is per serving.
Also featured in: Sunset, September 2008
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