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Prosciutto and Sage-Wrapped Mahimahi

Photo: Jennifer Causey; Styling: Missie Neville Crawford


Serves 4 (serving size: 1 fillet and 1 tablespoon sauce)

Sustainable Choice. 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

Nutrition Information

  • calories 261
  • fat 11.9 g
  • satfat 4.9 g
  • monofat 4.2 g
  • polyfat 0.9 g
  • protein 36 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 151 mg
  • iron 2 mg
  • sodium 576 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 425°.

  2. Wrap each fish fillet with 1 slice of prosciutto.

  3. 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.

  4. 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.