Difference between revisions of "Pan-seared Catfish"
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| − | + | [[Category:French bread Recipes]] | |
| − | [[Category:Black olive Recipes]] | + | [[Category:Ham Recipes]] |
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[[Category:Prosciutto Recipes]] | [[Category:Prosciutto Recipes]] | ||
Revision as of 15:09, 18 April 2012
Description
A fast and easy Catfish recipe. Makes 4 servings.
Ingredients
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
Directions
Black olive toast
Catfish
- 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.
