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Halibut Spiedini

May 14, 2009

I apologize for the lapse in my presence and posting. The past several weeks have been a whirlwind with all our traveling for friends’ weddings, but we are finally home and recuperated.

This past week I made a new dish, Halibut Spiedini, for my husband. He loved it so much that several of our friends have asked for the recipe (apparently, he talked about it the next day as he enjoyed his leftovers).

Spiedini essentially means skewers of meat or fish grilled or broiled. This recipe is super easy to make and goes well with a lot of different side dishes. It’s even good cold the next day.

Halibut Spiedini Served with Couscous

Halibut Spiedini Served with Couscous

Halibut Spiedini

Serves: 4


4 medium-sized halibut steaks, cubed

1 container of pesto

10 slices of prosciutto

Note: I usually make one trip to Trader Joe’s for all the ingredients. They have haibut steaks in the freezer section and a pretty good pesto sauce. You can also use swordfish or any other mild fish that you prefer.


Cut the halibut into approximately 1-inch squares. Dip each cube into the pesto sauce, coating it well. Slice the prosciutto into long strips. Wrap a strip of prosciutto around the pesto-coated halibut. Pierce the cube with a skewer and repeat. You should be able to fit approximately 12 cubes onto each skewer. Place full skewers onto tray or into glass pan. Broil on high for 5 to 10 minutes (watch for little white pools to form under the skewers and the fish meat to turn white; prosciutto will also begin to turn crispy around the edges). Serve and enjoy!

Note: Use a pan or tray with sides as oil from the fish and pesto will pool under the skewers, so as to avoid having to clean your oven after cooking.

Note for serving: This is great to serve with rice or couscous and a fresh salad.


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