These halibut kebab gems are a secret. As much, that is, as something published in Sunset magazine can be a secret.

Halibut and bread cubes, cut into matching bite-size pieces, tossed with olive oil and rosemary, threaded onto skewers with strips of thin-cut pancetta or prosciutto interlaced between and around each piece of fish and bread, grilled to golden perfection on a medium hot grill.

Could not be easier. Well, okay. I’ll admit the weaving and threading of everything takes a moment or two to get done. But this is a crafty audience, is it not? Aren’t you up to a task that asks for just a teensy bit of manual dexterity?

I am quite serious when I say they are easy enough to throw together for a quick dinner during the week, but delicious enough to serve to guests at a dinner party. I swear. I have served these multiple times at my house, to guests, to guests, even, who I wanted to impress just a bit. I even grilled them once in the dead of winter in the pouring rain because I had such a craving for them and they seemed like the perfect thing for that dinner party. Perfect until they got damp… but that’s another story entirely.

For now the sun is shining, the last burst of summer is sticking with us, and you need something fun to grill. (If halibut isn’t your thing, may I suggest a nice halloumi and vegetable kebab instead?)

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as

[ Photos courtesy of Molly Watson. ]