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.
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