Prepare glaze by mixing balsamic vinegar, white wine, honey, Dijon mustard, rosemary and garlic in a heavy, small pan. Heat over medium-high heat until boiling. Reduce heat and simmer until sauce has been reduced to about ⅓ cup (10 to 15 minutes). Remove from heat, and allow to cool. Sauce will thicken as it cools.
Heat about ¼ cup olive oil in a heavy skillet over medium-high heat.
Season catfish fillets with salt and pepper and dredge in flour, shaking off excess. Place two fillets at a time, rounded side down, and cook 3 to 4 minutes until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done. Remove from skillet, and sauté remaining two fillets.
Plate catfish fillets, and drizzle with balsamic reduction. Serve with green bean bundles.
Green Bean Bundles:
Cut bacon strips in half.
Wrap 9 to 10 beans with a strip of bacon, and secure with a toothpick.
Place in a 9×13 baking dish.
Mix brown sugar, butter, garlic salt, soy sauce, rosemary and basil; pour over green beans.
Re-spoon sauce over bundles before baking.
Bake at 350˚F for 30 minutes, uncovered. Serve hot.