When in doubt, wrapping anything in prosciutto and drizzling it with browned butter sauce is a solid plan. You can easily substitute a different meaty fish. Serve with fresh green beans.
4 (6-ounce) skinless mahimahi fillets
4 (1/2-ounce) very thin slices prosciutto
1 tablespoon olive oil
2 tablespoons unsalted butter
12 small fresh sage leaves
2 teaspoons dry sherry
Dash of kosher salt
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
Wrap each fish fillet with 1 slice of prosciutto.
Heat a large, heavy, ovenproof skillet over medium-high heat until very hot. Add oil to pan; swirl to coat. Add fish to pan, top side down; cook 2 to 3 minutes or until prosciutto is lightly browned. Turn fish; cook 30 seconds. Transfer skillet to oven; bake at 425° for 5 minutes or until fish is done.
Melt butter in a small skillet over medium heat; cook 2 minutes or until butter begins to brown, swirling occasionally. Add sage leaves to pan, and remove pan from heat. Stir in sherry, kosher salt, and black pepper. Arrange fish on serving plates; spoon sage and butter mixture over fish. Serve immediately.
Easy, fast, tasty & pretty to look at, this is simply not my favorite way to do Mahi. I will stick to the spicy, fruity kinds of flavored, but this was certainly good. Served with steamed kale & CL Herbed Basmati Rice.