ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Prosciutto-wrapped Barramundi Kebabs

Yield Makes 2 servings


  • 6 small red potatoes
  • 4 to 6 slices prosciutto
  • 12 ounces barramundi fillets, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: lemon wedges

How to Make It

  1. Microwave potatoes at HIGH 5 minutes or until tender. Cool slightly, and cut in half.

  2. Cut each slice of prosciutto lengthwise into 2 or 3 pieces. Wrap prosciutto around fish. Thread fish and potatoes alternately onto metal or presoaked wooden skewers.

  3. Combine oil and rosemary. Brush kebabs with oil mixture, and place on a lightly greased large baking sheet. Sprinkle evenly with salt and pepper. Bake at 400° for 8 to 10 minutes or until fish flakes with a fork. Garnish, if desired.

  4. Wine pick: Pair Australia's prime sport fish with another Down Under favorite—Yalumba Organic Viognier (about $15) from South Australia. It features the typical flowery aromas of Viognier with a touch of citrus and tropical fruit.