Prosciutto-wrapped Barramundi Kebabs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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.
|
|