Rosemary Halibut Kebabs With Romesco Sauce

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The sauce:

1 large sweet red pepper

2 tomatoes, halved

4 cloves garlic, unpeeled

1/3 cup almonds

1 slice pain au levain or similar bread, about 1-inch thick, torn into pieces

1/2 teaspoon kosher salt

1/4 to 1/2 teaspoon red chile flakes

2 to 3 tablespoons extra virgin olive oil

The fish:

2 1/2 pounds halibut fillet, about 1-inch thick, cut into 1-inch cubes

-- Grated zest of 1 lemon

2 tablespoons fresh lemon juice

4 to 6 fresh rosemary sprigs + 1 teaspoon minced

1/2 teaspoon kosher or sea salt

1/2 teaspoon fresh ground black pepper

-- Wooden skewers

-- Extra virgin olive oil for brushing grill and skewers

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