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Ready for eating, the Prosciutto Wrapped Fish Kebabs with Peaches & Pomegranate Glaze

Prosciutto Wrapped Fish Kebabs with Peaches & Pomegranate Glaze

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x


Any firm white fish will work well in this recipe; wrapping the fish in prosciutto retains the moisture and adds a lovely crisp; the sweetness of late summer peaches and a pomegranate glaze are the perfect finish.



Ingredients for The Sauce:

  • 16 fl. oz Pomegranate Juice
  • ¼ cup Olive Oil
  • 1 Tbsp. Wholegrain Mustard
  • 1 Tbsp. Fresh Lemon Juice plus 1 tsp. zest

Ingredients for The Kebabs:

  • 24oz Halibut, Cod, Snapper (any firm white fish)
  • 3 firm, ripe Peaches, cut into 6 slices each
  • 9 slices Prosciutto
  • 2 large Zucchini, cut into 2-inch slices
  • ¼ cup Basil leaves, chiffonade cut
  • 1 tsp Savory Spice Store Za-Atar seasoning
  • Salt, to taste
  • Olive oil, for cooking


  • Prepare the Sauce:
  • Place the juice in a small saucepan, and simmer until reduced down to 1/3 of volume.
  • Whisk in the rest of the ingredients and set aside.
  • Prepare the Kebabs:
  • Preheat the grill to medium high heat
  • Cut the fish into 2” cubes, and cut the prosciutto in two lengthways
  • Wrap each piece of fish with a piece of prosciutto.
  • Thread the ingredients onto the skewers, alternating fish, a slice of peach and zucchini, approximately 3 pieces of fish per skewer.
  • Brush each skewer with a little olive oil and season with salt.
  • Grill over medium high heat, turning often, until fish is cooked through, approximately 10 to 15 minutes cooking time
  • Remove from the heat and sprinkle with the Za-Atar seasoning.

Drizzle with the glaze and scatter over the basil leaves.

''Healing Never Tasted So Good’

'Healing never tasted so good’ is the slogan at Taste of Healing in Fort Mill, SC. This morning, chef and nutritionist Carol Green is in the FOX 46 Charlotte kitchen teaching us how to do a prosciutto-wrapped fish kebab with peaches & pomegranate glaze on #GoodDayCharlotte.

Posted by Rochelle Metzger on Monday, September 3, 2018


Special Equipment:

  • 6 large metal skewers, or large wooden skewers presoaked
  • Outdoor grill or stove top grill pan