Prosciutto-Wrapped Halibut on Rosemary Skewers
I can’t figure out why I’m having such a writer’s block when it comes to this post. Afterall, these prosciutto-wrapped halibut skewers are one of my top ten favorite things to make. Maybe that’s why. I’m struggling with finding the right words to capture how truly delicious these are. I should probably invest in a thesaurus. : ) These skewers are too awesome for words! They are the reason I counted down the days until halibut season opened last month. If you like to cook seasonally like me, now’s the time to buy halibut.
There’s a few philosophies I have about food and cooking that will become evident in a short amount of time. I’ll share one of the most important ones with you tonight since it’s relevant to the recipe.
#1. When in doubt, wrap it in bacon, prosciutto or pancetta.
Simple as that. You know how Bubba from “Forrest Gump” was the king of shrimp? “Shrimp salad, shrimp soup, bbq shrimp”….and he went on and on. Well that’s like me and bacon. I know this isn’t some revolutionary concept. Obviously everyone knows that salty pig fat is to-die-for, but I don’t think most of you embrace this food truth to the extent that I do. It provides that savory richness known as umami and is one of the elements that fuels my love of cooking.
Whenever I’m uninspired for dinner or feel the need to impress my guests, I wrap something in prosciutto and call it good. Some things I make are hit-or-miss, but I know without a doubt that anything wrapped in pig-fat will end up devoured by my meat-loving friends. So don’t be surprised when you start to see this common denominator start to crop up throughout my posts. Pancetta-wrapped pork loin, bacon-wrapped tequila shrimp, prosciutto-wrapped roasted pears with arugula….the list goes on.
Disclaimer: I’m all about eating healthy too. The trick to taking care of your body while eating bacon wrapped foods is simple. Don’t gorge yourself! Eat in moderation. Make sure the other 2/3 of your meal is comprised of fresh vegetables and whole grains. Also, because of the potent flavor that these pork products offer, you end up eating much less of it overall than you would something with a more muted flavor like ground beef.
I hope you’ll use the fresh rosemary skewer idea and run wild with it. Don’t be surprised when they take average veggie kabobs to the next level.
Prosciutto-Wrapped Halibut Skewers
1 1/2 lbs of fresh halibut (ask for the thickest part) cut into equal 1″ cubes
6 thin-cut slices of prosciutto (bacon is a good substitute)
1 tablespoon of fresh rosemary, finely chopped
3 tablespoons of extra virgin olive oil
1/2 teaspoon of kosher salt
1 Loaf of ciabatta bread (or any other crusty bread) cut into 1″ cubes
12 Fresh sprigs of rosemary
1 pint cherry tomatoes
1 bamboo skewer
Preheat your bbq to medium heat. (If you don’t have a bbq, you can use a grill pan on the stove top or roast in a 450 degree oven)
In a big mixing bowl, gently toss the halibut cubes with half of the rosemary, 1 tablespoon of olive oil, and salt until the fish is evenly coated. In a separate bowl, combine the ciabatta bread chunks with the remaining rosemary and 2 tablespoons of olive oil. Toss until also well coated.
Carefully strip the rosemary leaves off of the sprigs, leaving a tuft of leaves on the top.
Lay out a slice of prosiutto on a flat surface and cut into quarters (cut once lengthwise and once widthwise). Take one of the strips and wrap it around a cube of halibut. Place seam-side down onto your cutting board until you’re ready to skewer. Continue working with the remaining prosciutto slices and halibut chunks until they’re all wrapped. Use the bamboo skewer to “pre-drill” the holes in your halibut cubes and bread. Once the holes are drilled, you can thread the pieces onto the rosemary skewers, alternating between the fish and bread chunks. Finish each skewer with a cherry tomato.
Grill on medium heat for about 15-20 minutes. Flip the skewers half-way through cooking. To check for done-ness, cut into one of the halibut pieces to make sure it’s cooked through. It should be solid white throughout.
**I love to drizzle a little bit of balsamic vinegar on top of the skewers before serving but that’s partially because I’m a balsamic-addict.
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