If you can’t find prosciutto, a dry-cured lightly smoked Italian ham, use bacon. If you use bacon, partially cook it before wrapping the fish and oysters. And you can leave out the oysters if you want, but it does add a nice dimension to this dish.
Fish and Oysters Wrapped with Prosciutto
- 12 small fresh oysters
- 12 1 by 2 inch fish fillet pieces
- 24 large leaves fresh basil or several more smaller leaves
- 24 thin slices prosciutto
- 2 tablespoons olive oil.
- Lay a strip of prosciutto on a work surface. Arrange basil leaves over. Place a piece of fish or oyster on the basil and roll the prosciutto up snugly. Place each bundle, seam side down in a skillet over medium high heat with olive oil. Don't mess with the bundle until it is well browned and the open end (seam) has sealed. Flip once to brown the other side. The more you mess with them, the more they will fall apart. Serve with your favorite dipping sauce. I like something spicy!