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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.

Step 5

*You will need 4 metal skewers for the kebabs.

Step 6

Note: Nutritional analysis is per serving.

Also appeared in: Sunset, September, 2008

Ratings & Reviews

deannelc's Review

KathleenInc
April 27, 2014
Very yummy recipe! Even the members of my family who don't enjoy fish as much liked this meal. It came together pretty quickly, too, which is always a bonus.

Skiely's Review

Jonna0104
June 12, 2013
N/A

jenkawar's Review

Skiely
October 20, 2012
N/A

CarolVachon's Review

jenkawar
November 19, 2011
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

Jonna0104's Review

CarolVachon
August 14, 2009
All in all was pretty good, but pancetta did not cook evenly, which was a disappointment when eating. Bread and fish were great. I don't think I would make it again, though. Sorry!

KathleenInc's Review

deannelc
May 25, 2009
These were so quick and easy. They taste even better the next day. Maybe marinate a little longer.