Halibut Kebabs With Grilled Bread and Pancetta

• 1/4 cup olive oil
• 1 tablespoon coarsely chopped rosemary leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds halibut fillet, skinned, cut into 2-inch chunks
• 4 cups crusty bread, such as ciabatta, cut into 1 1/2-inch cubes
• 3 ounces paper-thin pancetta

1. In large bowl, combine oil, rosemary, salt and pepper.
2. Add halibut and bread and toss to coat; set aside 5 minutes.
3. Weave pancetta around fish and bread: Skewer end of a pancetta strip, then put the skewer into fish cube.
4. Lay pancetta strip over opposite side of cube and skewer again.
5. Put a bread cube on the skewer, then lay the pancetta over bread the same way, so strip weaves between cubes.
6. Repeat twice with that skewer; repeat with remaining skewers.
7. Heat a broiler, place kebabs 4 to 6 inches below.
8. Broil 3 minutes per side.
9. Or, prepare a medium fire on a grill.
10. Grill kebabs, turning often, until fish is cooked and bread is browned, 6 minutes.

olive oil, rosemary leaves, salt, black pepper, crusty bread, paper

Taken from cooking.nytimes.com/recipes/1013316 (may not work)