Halibut kebabs
Yep, back to the grill. I’ve made these before. Many times. I’ve used the recipe my pal Jessica developed for Sunset. Not this time. This time I didn’t have any pancetta. I did, however, have prosciutto.
A small step for me, a great leap for halibut kebabs.
The pancetta never did crisp up quite enough for my liking without sacrificing the just-done texture of the halibut. Don’t get me wrong, if you follow the recipe and actually use “paper thin” pancetta, it works great. But the pancetta I get isn’t always paper thin…. But prosciutto? Which is almost universally cut at least almost paper thin? It made a perfect crispy salty coating for the Alaskan halibut I cut into bite-size pieces, tossed with olive oil and chopped rosemary (and bread crumbs), before threading onto skewers with pieces of prosciutto interlaced between them.
I didn’t even have that much prosciutto, so I had to cut it into quite thin strips. Having larger pieces to actually wrap around each piece of fish would have been ideal. But this isn’t about the ideal, this is about dinner.
I also followed my own principal of threading the different ingredients on different skewers. I tossed everything together, and rubbed the bread cubes with the prosciutto to impart some porky goodness to it, but put the halibut and the bread crumbs on separate kebabs. Yet another giant leap for halibut kebabs. I was able to cook the fish to perfection while also toasting up the bread properly.
Everything was then un-skewered onto a warm serving platter together, mixed up a bit, and served with a plate of sliced and salted tomatoes. The people, they were happy.
