Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.
Serving Size: 4★Save Recipe
Black Olive Toast:
In a small bowl, mix together olives, mustard and olive oil. Set aside.
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.
Nutrients per serving: 436 calories, 28 g fat, 30 g protein, 16 g carbohydrates, 2g fiber, 92 g cholesterol, 970 mg sodium.