Prosciutto and Sage-Wrapped Mahimahi

Name: Prosciutto and Sage-Wrapped Mahimahi
Yield: Serves 4 (serving size: 1 fillet and 1 tablespoon sauce)
Ingredients: 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; ⅛ teaspoon freshly ground black pepper

5 Ratings
5 Reviews

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.

By Laraine Perri

Recipe by Cooking Light November 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary test

Yield:

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

Nutrition Info

Ingredients

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
⅛ teaspoon freshly ground black pepper

Directions

Step 1
Preheat oven to 425°.

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

Nutrition Facts

Per Serving:

261 calories; fat 11.9g; saturated fat 4.9g; mono fat 4.2g; poly fat 0.9g; protein 36g; carbohydrates 1g; cholesterol 151mg; iron 2mg; sodium 576mg; calcium 34mg.

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karenfar

04/09/2016

very easy and very good. We put 2 pieces of prosciutto and that made it too salty but the porsciutto was really hard to work with. The sage sauce is pretty worthless.

Allie

02/15/2016

Quick and easy and so good! I've made this twice and I love it. I found frozen mahi in the organic section so I keep it in the freezer and can make it whenever.

EllenDeller

02/12/2016

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.

lmcdowell9480

01/20/2016

I made the recipe using Mahi Mahi, a fish I don't usually cook with. It was extremely easy, quick, and delicious and will be added to our rotation of Cooking Light recipes.

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Prosciutto and Sage-Wrapped Mahimahi

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Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Prosciutto and Sage-Wrapped Mahimahi

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Prosciutto and Sage-Wrapped Mahimahi

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Prosciutto and Sage-Wrapped Mahimahi