Prosciutto-wrapped Mahi Mahi with Clams

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 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

Preparation

  1. Combine thyme, oregano, garlic, and 2 tablespoons olive oil in a small bowl. Rub fish evenly with herb mixture. Cover and chill 1 hour.
  2. 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.
  3. 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.
  4. Bake at 350° for 5 to 8 minutes or until fish flakes with a fork.
  5. Place fish and clams in rimmed bowls; spoon sauce evenly over steaks. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Prosciutto-wrapped Mahi Mahi with Clams Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy