Halibut Kebabs with Pancetta

If you live in Southern California like Max and I, you know that much of the last few weeks have felt like summer in January.  With the sun shining, and temps well into the 70s, I was inspired to do a little grilling.  I sorted through my stockpile of recipes and found this quick idea from a September 2008 issue of Sunset, that I'd never tried.  It was delicious and incredibly easy.  Another perfect meal for a busy weeknight.

The original recipe calls for adding crusty bread to the kebabs. While grilled bread sounded delicious, we stuck to our Gundry plan.  Here's the slightly revised version of the recipe:

INGREDIENTS
1 lb. boned, skinned halibut, cut into 1-inch cubes
3 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary, coarsely chopped
1 tsp each salt and black pepper
8 slices pancetta
Makes 4 servings of 2 skewers

Prepare a charcoal or gas grill for medium heat (350 to 450 degrees).  Combine the halibut, olive oil, rosemary, salt and pepper in a large bowl.  Make the kebabs by skewering the end of a slice of pancetta and then adding a cube of fish.  Continue by weaving and skewering the pancetta in between each piece of fish. Each skewer will have about 4 pieces of fish.  Grill the kebabs, turning often, until the fish is cooked through, about 6 minutes.

I served our kebabs with some sauteed zucchini and onions.

Voila.  Super easy.  Enjoy!