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1
Preheat your bbq to medium heat.
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2
(If you dont have a bbq, you can use a grill pan on the stove top or roast in a 450-degree oven.)
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3
Cut the halibut into equal-sized 1 inch cubes.
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4
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.
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5
In a separate bowl, combine the ciabatta bread chunks with the remaining rosemary and 2 tablespoons of olive oil.
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6
Toss until also well coated.
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7
Carefully strip the rosemary leaves off of the sprigs, leaving a tuft of leaves on the top.
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8
Lay out a slice of prosiutto on a flat surface and cut into quarters (cut once lengthwise and once widthwise).
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9
Take one of the strips and wrap it around a cube of halibut.
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10
Place seam-side down onto your cutting board until youre ready to skewer.
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11
Continue working with the remaining prosciutto slices and halibut chunks until theyre all wrapped.
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12
Use a bamboo skewer to pre-drill the holes in your halibut cubes and bread.
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13
Once the holes are drilled, you can thread the pieces onto the rosemary skewers, alternating between the fish and bread chunks.
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14
Finish each skewer with a cherry tomato.
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15
Grill on medium heat for about 15-20 minutes.
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16
Flip the skewers halfway through cooking.
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17
To check for doneness, cut into one of the halibut pieces to make sure its cooked through.
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18
It should be solid white throughout.
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19
I love to drizzle a little bit of balsamic vinegar on top of the skewers before serving, but thats partially because Im a balsamic-addict.
