As a chef, I am constantly looking for ideas for new recipes. Whether I am conducting research for my client or looking for inspiration for my blog, I often find myself browsing through food magazines, websites and watching cooking shows. It can be challenging coming up with new and exciting dishes, especially when you are limited on what your client can eat. While searching for a healthy seafood recipe, I came across one for halibut kebabs in my monthly Cooking Light magazine. Simple, light, healthy yet very promising, I had to prepare these kebabs threaded with crispy pancetta and grilled bread.
- 1/4 cup olive oil
- 1 tablespoon coarsely chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks
- 4 cups 1 1/2-in. cubes crusty bread, such as ciabatta
- 3 ounces pancetta, sliced paper-thin
For complete recipe click here
**Helpful tips and common mistakes
Although I would have loved to use halibut, because of my tight budget, I opted for swordfish instead. Any other firm white fish would be a suitable option for this recipe including but not limited to sword fish, cod, or striped bass.
Since you have great quality ingredients from the fish to the pancetta to the bread, you don’t need much else. Salt, pepper and rosemary are the only seasonings needed to round out the dish.
I chose garlic bread instead of ciabatta just because I love my garlic. You can also substitute prosciutto for the pancetta.
Grilling the kebabs would have been ideal but I chose to prepare mine in the oven. Bake at 350 for about 8 minutes or until the bread is toasted and the fish is opaque and cooked. Serve while hot with a side of hummus and pita or farmer’s market potato salad for a healthy, satisfying meal!