Wednesday, July 10, 2013


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 
                        no difference)
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


  1. Looks tasty Larry. I need to get back into the kitchen. Have done very little since we've been home.

  2. Well if it's got capers and olives, I'm in. And with ham? I hardly ever buy catfish. Don't know why. I'll take about a hundred of those potatoes please.

  3. This looks and sounds delicious, Larry! Can't go wrong with brown butter sauce, that's for sure!

  4. I like to cook, but rarely do it just for myself. It's easier to just "nuke" something in the microwave, or go out to eat.

    The capers sound delicious in this recipe - although a lot of people are adverse to the taste. Thanks for sharing the recipe!

    Do you live on Tellico Lake in Tennessee? My brother (Gary Cox) lives there. He's the owner of the Sundowner Trailer (Horses) nearby...

    1. I suppose if I had read more of your blog, I'd notice that you DO live in Tennessee. Tellico Village is in Loudon, a few miles outside of Knoxville - right?

  5. I love the flavors of this one Larry - the whole meal looks delicious.

  6. I've only eaten fried catfish so I'm happy that you posted about this again. It sounds terrific.

  7. I'm no fan of catfish - must be the Yankee in me - but it looks like a good treatment for any white fish.

  8. Larry, As you already know, I'd skip the olives but the rest of this dinner looks terrific! That prosciutto-butter sauce sounds great... I think that you could put that on many different food items, even Spam, and they would taste better. Take Care, Big Daddy Dave

  9. This looks delicious. I'm not a big fan of black olives, but I would make an exception for this dish.

  10. Sounds delicious, Larry. I love catfish --and that recipe sounds GREAT...

    Hope you all are having a good week---maybe with a little LESS rain... ha

  11. The sauce sounds like it would go very well with catfish. Love black olives in everything.

  12. Revisiting our old recipes is lots of fun and interesting to see how it compares.


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