In large skillet over medium heat, melt 1 tablespoon butter. Place fillets serving side down, and cook for 4 minutes or until nicely browned.
Turn fillets; cook for 4 more minutes or until done. Remove from skillet, and set aside.
Add remaining butter to skillet. Add almonds, zest and lemon juice. Cook 1 minute or until almonds begin to brown.
Place catfish on plate, and serve with almondine sauce.