We hadn’t made this dish for a while and Bev wanted to have it for company recently, so we dug out the recipe. I had blogged about it back in Dec, 2009 using Crappie and when I did a web search for this post to see where I originally got the recipe, I found it several places, so it must be fairly popular – still don’t know where it came from though.
The recipe makes 4 servings with a prep time of 20-30 minutes and a cooking time of 15 minutes.
3.8 oz. Can sliced ripe olives, drained and minced
1½ tsp. Coarse mustard
3½ tsp. Olive oil
Four Catfish fillets, 4-6 oz, ½ inch thick
1 tsp. Hot sauce
1 Tbsp. Fresh lemon juice
2 Tbsp. Butter
2 oz. Prosciutto or country ham, julienned (we've tried both and notice
1 Tbsp. Capers, rinsed and chopped
3 Tbsp. Sliced almonds, toasted
Four French bread, ½ inch slices
1. In a small bowl mix olives, mustard, and 1 ½ tsp olive oil. Set aside.
2. Heat oven to 250 F.
3. In a small bowl, stir together 2 tsp olive oil, hot sauce, and lemon juice. Brush on both sides of fish. Heat a non-stick skillet over medium high heat and add fish fillets, two at a time. Cook about 5 minutes per side, or until brown, turning only once. Transfer to an oven-proof dish and keep warm in oven. Repeat with remaining fish fillets.
4. Over medium heat, melt butter in same skillet (fish drippings remain in skillet). When lightly brown, add prosciutto and saute for a couple of minutes – be sure to mix in all pan drippings. Remove from heat and stir in capers and almonds.
5. 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.
We sided it with some parsley potatoes and it was as good as I remember and everyone seemed to agree - a company meal for sure.
Photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
6/28/2013 meal date