Prosciutto gets delightfully crispy, protecting delicate halibut from the heat of the grill, and the light char on the croutons make them extra flavorful, especially when paired with a bright, herbaceous chimichurri sauce. This recipe halves nicely for two, but these showstopping skewers are perfect for an al fresco dinner party.
Ingredients
16 (10-inch) bamboo skewers
2 portions halibut (12 to 16 ounces total) Available In Our Premium Subscription Box
Salt and freshly ground pepper
4 ounces thinly sliced prosciutto, cut into 6- by 1-inch strips
1 small baguette, halved lengthwise and cut crosswise into 1-inch-thick pieces
Extra virgin olive oil for brushing
Chimichurri sauce for serving
Directions
Soak the Skewers
Soak the bamboo skewers in warm water while you prepare the ingredients.
Prep the Fish
Pat the fish dry and cut into 1-inch chunks. Season lightly with salt and pepper. Arrange the prosciutto in a single layer on a work surface. Place a piece of halibut in the center of one piece of prosciutto, then roll the prosciutto around the fish. Repeat with all of the pieces of fish and prosciutto.
Using 2 skewers side by side, double-thread the prepared fish pieces and bread pieces in an alternating pattern. Arrange the skewers on a baking sheet and liberally brush all over with olive oil.
Grill the Fish and Serve
Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean, then brush with oil. Add the skewers and cook, turning once or twice, until lightly charred and cooked through, 8 to 10 minutes.
Transfer the skewers to a platter and serve right away with chimichurri.
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Pro Tips
Pair it Up
Look for a light bright white with grassy undertones to match the freshness of the sauce. Sauvignon blanc, albariño, or vinho verde are all excellent options.
Spice It Up
Toss the halibut with your favorite spice blend before wrapping in prosciutto for added punch.
Change It Up
After dismantling the skewers, recrisp leftover croutons in a 325°F oven, then toss with leftover prosciutto-wrapped halibut and arugula for a tasty next day lunch.
