Prosciutto-Wrapped Barramundi Kebabs – a delicious recipe with red potatoes, barramundi, extra-virgin olive oil, fresh rosemary, salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 400u00b0 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.
106
kcal
Calories
4
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 small red potatoes, 4 to 6 slices prosciutto, 12 ounces barramundi fillets, cut into 12 pieces, 1 tablespoon extra-virgin olive oil, and more.
Yes, Prosciutto-Wrapped Barramundi Kebabs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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