Prosciutto-wrapped Mahi Mahi with Clams

Prosciutto-wrapped Mahi Mahi with Clams

  • Yield: Makes 4 servings


  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 none garlic cloves, minced
  • 5 tablespoons olive oil, divided
  • 4 none (6-ounce) skinless mahi mahi steaks
  • 1 tablespoon minced shallots
  • 1 none plum tomato, seeded and diced
  • 1 cup white wine
  • 2 tablespoons fresh lemon juice
  • 24 none clams, scrubbed
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 teaspoon freshly ground pepper
  • 4 none 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.


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Prosciutto-wrapped Mahi Mahi with Clams Recipe