Prosciutto-wrapped Mahi Mahi with Clams

Coastal Living
Makes 4 servings


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2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 garlic cloves, minced
5 tablespoons olive oil, divided
4 (6-ounce) skinless mahi mahi steaks
1 tablespoon minced shallots
1 plum tomato, seeded and diced
1 cup white wine
2 tablespoons fresh lemon juice
24 clams, scrubbed
1/4 cup unsalted butter, cut into pieces
1/4 teaspoon freshly ground pepper
4 slices prosciutto


Combine thyme, oregano, garlic, and 2 tablespoons olive oil in a small bowl. Rub fish evenly with herb mixture. Cover and chill 1 hour.

Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat. Add shallots; cook 2 minutes. Stir in tomato, wine, and lemon juice; bring to a boil. Add clams, cover, and reduce heat. Simmer 4 to 8 minutes, discarding any unopened clams. Remove clams, and keep warm. Cook remaining liquid for 15 minutes over high heat until reduced by half. Remove from heat. Add butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Wrap 1 slice prosciutto around each piece of fish. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place wrapped fish, seam side down, in pan. Cook 1 minute on each side or until prosciutto is golden. Remove, and place on a lightly greased baking sheet.

Bake at 350° for 5 to 8 minutes or until fish flakes with a fork.

Place fish and clams in rimmed bowls; spoon sauce evenly over steaks. Serve immediately.

Created date

February 2005