Prosciutto Wrapped Dutch Yellowtail

Erin, Platings & Pairings



  • 1 pound Dutch Yellowtail Fillets, Frozen
  • 8 slices prosciutto, sliced in half lengthwise
  • 1 tablespoon olive oil
  • fresh ground black pepper
  • 1 table spoon chopped parsley, to garnish
    spicy citrus sauce:
  • 1 large egg yolk, at room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 2 teaspoons sriracha hot sauce
  • 1 teaspoon salt
  • ½ cup plus 2 tablespoons canola or other unflavored oil



  • Take out the yellowtail and thaw, but not all the way through ( it’s easier to slice this way)
  • Soak wooden skewers in water for 10 minutes.
  • Preheat oven to 425 degrees
  • Set a rack over a baking sheet. Set aside
  • Slice fish into long pieces, then skewer.
  • Wrap prosciutto around skewers
  • Brush olive oil over each skewer and season with pepper.
  • Arrange skewers on baking rack and bake 10-15 min, in a medium bowl, whisk together the egg yolk, lemon, orange, sriracha & salt frothy. Whisking constantly, slowly, add in the oil, drop by drop, until the sauce is thick and oil is incorporated.
  • Remove from the oven & serve with spicy citrus sauce!