Pan-seared Catfish

Description
A fast and easy Catfish recipe. Makes 4 servings.

Black olive toast

 * 1 x 3.8-ounce can sliced ripe olives, drained and minced
 * 1½ teaspoons coarse mustard
 * 1½ teaspoons olive oil
 * 4½-inch thick slices french bread

Catfish

 * 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 sliced almonds, toasted

Black olive toast

 * 1) In a small bowl, mix together, mustard and olive oil. Set aside.

Catfish

 * 1) 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.
 * 2) 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.
 * 3) 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.