Ingredients

(Preparation 20 minutes, cooking times 10 minutes)

3.8-ounce can sliced ripe olives, drained and minced
1 1/2 teaspoons coarse mustard
3 1/2 teaspoons olive oil
Four 4- to 6-ounce farm-raised catfish fillets, 1/2-inch thick
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
Four 1/2-inch-thick slices French bread

Directions

In a small bowl, mix together olives, mustard and 1 1/2 teaspoons of the olive oil. Set aside.

Heat oven to 250 F. In a small bowl, stir together 2 teaspoons 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 saute 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. Makes 4 servings.

Nutrition information per serving: 436 cal., 28 g fat, 30 g pro., 16 g carbo., 2 g fiber, 92 mg chol., 970 mg sodium. Recipe created by Terry, chef and owner of Elizabeth on 37th, a restaurant in Savannah, Ga.