Prosciutto-wrapped Mahi Mahi with Clams

Ingredients

• 24  clams scrubbed
• 2 tablespoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 24 ounce mahi mahi steaks skinless
• 5 tablespoons olive oil divided
• 2 tablespoons oregano fresh chopped
• 0.3 teaspoon pepper freshly ground
• 1  plum tomatoes diced seeded
• 4 slices pancetta 
• 1 tablespoon shallots minced
• 0.3 cup butter unsalted cut into pieces
• 1 cup white wine 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• dutch oven

Directions

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.
3. Add shallots; cook 2 minutes. Stir in tomato, wine, and lemon juice; bring to a boil.
4. Add clams, cover, and reduce heat. Simmer 4 to 8 minutes, discarding any unopened clams.
5. Remove clams, and keep warm. Cook remaining liquid for 15 minutes over high heat until reduced by half.
6. Remove from heat.
7. Add butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.
8. Wrap 1 slice prosciutto around each piece of fish.
9. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
10. Place wrapped fish, seam side down, in pan. Cook 1 minute on each side or until prosciutto is golden.
11. Remove, and place on a lightly greased baking sheet.
12. Bake at 350 for 5 to 8 minutes or until fish flakes with a fork.
13. Place fish and clams in rimmed bowls; spoon sauce evenly over steaks.
14. Serve immediately.