1/4 C. olive oil

1 T. coarsely chopped fresh rosemary

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks

4 C. 1 1/2-in. cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper-thin

 

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers, each 10 in. long, for the kebabs.