Pan-Seared Catfish on Black Olive Toast – TCI

Pan-Seared Catfish on Black Olive Toast

Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.

Serving Size: 4

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What you’ll need:

  • Black Olive Toast
  • 1 (3.8-ounce) can sliced ripe olives, drained and minced
  • 1 ½ teaspoons coarse mustard
  • 1 ½ teaspoons olive oil
  • 4 (½-inch thick) slices French bread
  • Catfish
  • 4 (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

How to prepare:

Black Olive Toast:

In a small bowl, mix together olives, mustard and olive oil. Set aside.

Pan-Seared 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.

Serves 4 

Nutrients per serving: 436 calories, 28 g fat, 30 g protein, 16 g carbohydrates, 2g fiber, 92 g cholesterol, 970 mg sodium.