Halibut Proscuitto Kebabs: I give this a 5* rating in my MacGourmet collection. So easy, healthy and delicious!
Prep: About 30 minutes
Cook: About 10 minutes
¼ cup olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon pepper, ground
1 ½ pounds halibut, boned and skinned, cubed
4 cups bread, crusty and thick , cubed
12 ounces proscuitto, thinly sliced (I usually can cut each slice into 3 strips; you may only be able to cut the slices in half depending on how the deli slices the proscuitto for you)
Combine olive oil, rosemary and pepper in a bowl. Set aside.
Add cubed halibut and crusty bread. (Make sure it is thick AND crusty. Don't skimp here.)
Toss to coat, then set aside for 5-10 minutes.
Skewer proscuitto on end of a metal kabob, then thread it around a piece of bread, then a piece of halibut, as if you are weaving.
Repeat as needed.
Grill over medium heat, turning often, for about 5-6 minutes.
Notes: most proscuitto is smoked, so there is no salt added to this recipe