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.
Ingredients:
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)
no difference)
1
Tbsp. Capers, rinsed and chopped
3
Tbsp. Sliced almonds, toasted
Four French bread, ½ inch slices
Directions:
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.
Larry
6/28/2013
meal date
Looks tasty Larry. I need to get back into the kitchen. Have done very little since we've been home.
ReplyDeleteWell 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.
ReplyDeleteThis looks and sounds delicious, Larry! Can't go wrong with brown butter sauce, that's for sure!
ReplyDeleteI 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.
ReplyDeleteThe 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...
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?
DeleteI love the flavors of this one Larry - the whole meal looks delicious.
ReplyDeleteI've only eaten fried catfish so I'm happy that you posted about this again. It sounds terrific.
ReplyDeleteI'm no fan of catfish - must be the Yankee in me - but it looks like a good treatment for any white fish.
ReplyDeleteLarry, 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
ReplyDeleteThis looks delicious. I'm not a big fan of black olives, but I would make an exception for this dish.
ReplyDeleteSounds delicious, Larry. I love catfish --and that recipe sounds GREAT...
ReplyDeleteHope you all are having a good week---maybe with a little LESS rain... ha
Hugs,
Betsy
The sauce sounds like it would go very well with catfish. Love black olives in everything.
ReplyDeleteSam
Revisiting our old recipes is lots of fun and interesting to see how it compares.
ReplyDelete