Shopping List

Prosciutto Wrapped Mahi Mahi Kebabs with Caper-Lemon Sauce & Olive Tapenade


  • 1 jar O&CO. Mayonnaise
  • 2 tbsp. O&CO. Mantinea & Avia Olive Oil
  • 2 pounds skinless mahi-mahi fillets cut into 2 inch cubes (about 24 pieces)
  • 12 thin slices prosciutto
  • 2 lemons cut into 8 wedges each
  • 8, 10 inch wooden skewers, soaked in warm water for 30 minutes
  • 1 jar O&CO. Black Olives & Tomatoes Tapenade
  • 2 cups prepared O&CO. Carnaroli Rice
  • 2 tbsp. fresh basil, finely chopped


  1. Place the mayonnaise and olive oil in a large bowl and whisk together. 
  2. Add the mahi-mahi pieces, toss cover and refrigerate for 1 hour.
  3. Heat a gas or charcoal grill to medium-high heat.
  4. Cut each slice of prosciutto in half lengthwise. 
  5. Wrap each piece of fish with a slice of prosciutto.
  6. Thread onto skewers with a lemon wedge in between each piece of prosciutto wrapped fish, using 3 pieces of fish per skewer.
  7. Brush fish and lemons with remaining mayonnaise.
  8. Lightly oil grill and grill for 2 minutes per side, until fish is seared and just cooked though.
  9. Transfer to a warm platter.
  10. Serve over a bed of Carnaroli Rice with a spoonful of O&CO Black Olives & Tomatoes Tapenade on the side.
  11. Garnish with fresh basil and serve. *Serves  4