Tuesday, August 4, 2015

Grilled Halibut/Prosciutto/Bread Kebabs

The Headlines:

We're always looking for new, amazing ways to grill fish.

This is one of them!

As always, easy but delish!





I am a chef/no chef.  Meaning I'm not a whiz in the kitchen but I do go there and put together some really good things from time to time.  Mostly, I like to "arrange" food.   I do it quickly and easily so it may seem like I'm a chef but I've never been trained a lick.  As you know I'm also picky so not everything I make, makes this blog.  But I, like you, know good food.  It's the stuff that ends up here.  This is one of those times.  And it took me all of maybe 5 minutes.  Especially if your husband mans the grill!

Let me back up a bit.  My husband loves to fish.  He does this once a year, in Alaska, and he lives for it.  Well, he lives for other stuff too but... he really likes going and catching big fish.  Sometimes really big - one year he caught a Halibut that was 180 pounds.  SO needless to say, we alway have a lot of fish around here for dinner!  I have many a recipes for the white fish, i.e.: fish tacos, halibut sandwiches and so on.  But now I'm adding another to my repertoire because it's a WINNER.  A Halibut/Prosciutto/Bread Kebab... the warmth, flavor and dare I say light/richness makes this dish shine!  It can really hold it's own in a room of foodies because it's just that good.


We love to grill.  Why?  Mainly because it's the chef/no chef way.  It doesn't really seem like "work" when you're grilling.  Bada bing, bada bang in the kitchen, then grab yourself a beer and fire up the bar-bee!  Dinner is served.  And since there's still another 2 months of good Summer grillin'  - THIS HAS TO BE DONE my friends!  It's an absolute must.  So get out your tongs... away we go.

This is What You Need (for 8 kebabs):
3 lbs of Halibut - cut into small (1- 1 1/2") cubes
2 tblspns fresh rosemary, chopped
3/4 tspn pepper
1/2 tspn salt
3/4 cup olive oil
1 pkg thinly sliced strips of prosciutto (you need about 8)
7 cups of a crusty/hard bread, cut into 1 inch cubes
skewers

This is What You do:
Prepare your grill.  Get it no hotter than 250.  In a large bowl, mix olive oil, rosemary, salt, pepper and halibut.  Marinate in fridge for a while... (no longer than an hour I would say).  Add the bread, toss and let sit outside the fridge for another 5 minutes then begin working on making your kebabs.  Stab the prosciutto first, then a piece of bread, next lace the prosciutto, add a halibut chunk, lace prosciutto, bread, lace, halibut, lace and finish with bread.  Get at least 3 Halibut chunks in there.  The bread holds it all together nicely.


Continue until you hit 8... there may be a few leftovers.  Would you believe I ate them like sushi (no kidding, it was so good, but remember, my husband also caught this fish with his own hands)?  Grill the leftover pieces of bread too... people will eat them.

Spray grill with an Olive Oil before you begin (we use an organic olive oil spray from Trader Joe's) and as you grill the kebabs, directly, keep turning them.  Don't let them sit longer than 45 seconds.  Halibut is a very flaky/delicate fish and they may stick if you leave them too long.  The whole process takes no more than 5 minutes.  The bread gets a light toasting and the fish turns more white or opaque and isn't as transparent.

Serve.  People will gobble them up.  This can be a hearty app or totally can pull it off as your main dish!  They're filling, I could only eat one.  I can NOT believe these were so good and so easy to prepare.  Doesn't seem like it!


Luckily, we had 2 skewers left when we were finished with dinner.  So, I'm going to slide them off and serve them on some lettuce as a salad tonight!  Brilliant... it's the chef/no chef way!  My husband can't wait to get home for dinner now.  And, normally, he HATES leftovers.

Now it's your turn - go discover your new favorite this weekend!

Check us out making the Kebabs on this LIVE to tape Periscope!