Catfish Pan-Seared with Brown Butter on Black Olive Toast

By á-2128

Ingredients

• 1 can (3.8 ozs.) sliced ripe olives, drained and minced
• 1 1/2 t coarse mustard
• 3 1/2 t olive oil, divided
• 4 - 6 oz farm-raised catfish fillets, 1/2" thick
• 1 t hot sauce
• 1 T lemon juice
• 2 T butter
• 2 ozs. prosciutto
• 1 T capers, rinsed and chopped
• 3 T sliced almonds, toasted
• 4 - 1/2 " thick slices French bread

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

In a small bowl mix together olives, mustard and 1 1/2 t of the olive oil. Set aside.

Heat oven to 250F.

In a small bowl, stir together 2 t olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium-high het and add catfish fillets, two at a time. Cook about 4-5 mins. per side or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in 250F oven.

Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto, and saute for about 1 min. Remove from heat; add capers and almonds.

Just before serving, toast French bread and spread with black olive mixture. Place a piece of toast on each plate, top with catfish and spoon over prosciutto-butter sauce.