Prosciutto-Wrapped Halibut on Rosemary Skewers

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.)

Cut the halibut into equal-sized 1 inch cubes. 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 a 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 halfway through cooking. To check for doneness, 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.