Pan-seared Catfish
Recipe Description
A fast and easy Catfish recipe. Makes 4 servings.Ingredients
- ==
- 1 x 3.8-ounce can sliced black olive|ripe olives, drained and minced
- 1½ teaspoons coarse mustard
- 1½ teaspoons olive oil
- 4½-inch thick slices french bread ==
- 4 x 4- to 6-ounce U.S. farm-raised catfish fillets, ½ inch thick
- 2 teaspoons olive oil
- 1 teaspoon hot sauce
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 ounces prosciutto or country ham, julienned
- 1 tablespoon capers, rinsed and chopped
- 3 tablespoons almond#sliced almonds|sliced almonds, toasted
- ==
- In a small bowl, mix together , mustard and olive oil. Set aside. ==
- 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.
- 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.
- 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.
This article uses material from the "Pan-seared Catfish" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
