CATFISH PAN-SEARED WITH BROWN BUTTER, PROSCIUTTO, LEMON, ALMONDS, AND CAPERS ON BLACK-OLIVE TOAST
Suggested wine: Steele Pinot Blanc from California, Erath Pinot Gris from Oregon, Whitehall Lane Sauvignon Blanc from California
Ingredients
Black-Olive Toast
1 3.8-oz. can sliced ripe olives, drained and minced
1˝ tsp. coarse mustard
1˝ tsp. olive oil
4 slices French bread, ˝-inch thick
Catfish
4 U.S. Farm-Raised Catfish fillets, 4-6 ounces each, ˝-inch thick
2 tsp. olive oil
1 tsp. hot sauce
1 Tbsp. lemon juice
2 Tbsp. butter
2 oz. prosciutto or country ham, julienned
1 Tbsp. capers, rinsed and chopped
3 Tbsp. sliced almonds, toasted
Directions
1. To make Black-Olive Toast:
In a small bowl, mix together olives, mustard, and olive oil. Set aside.
2. To make catfish:
Heat oven to 250°F. In a small bowl, stir together olive oil, hot sauce, and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium-high heat and add catfish fillets, two at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250°F oven.
3. Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and sauté for about 1 minute. Remove from heat; add capers and almonds.
4. 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 prosciutto-butter sauce over catfish. Makes 4 servings.
Approximate nutrition analysis (per serving): 436 calories; 28g fat; 92g cholesterol; 970mg sodium; 16g carbohydrates; 2g fiber, 30g protein.
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.
The Catfish Institute - www.catfishinstitute.com/
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