Ingredients

Preparation 10 minutes, cooking time 25 minutes

2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon hot sauce
4 catfish fillets (6 to 7 ounces each)
2 tablespoons butter
2 thin slices prosciutto or country ham, julienned (about 1 ounce)
1/4 cup sliced almonds, toasted
1 tablespoon capers, optional
Black Olive Toasts, optional (recipe follows)

Heat oven to 250 F.
In a small bowl, stir together 1 tablespoon of the lemon juice, the olive oil and hot sauce. Brush both sides of catfish with mixture. Heat a large skillet over medium high heat; spray with nonstick cooking spray. Add fillets, two at a time; cook 4 to 5 minutes on each side or until cooked through, turning only once. Transfer to a baking dish; keep warm in the oven. Repeat with remaining catfish fillets.
In the same skillet over medium heat melt butter. When lightly browned, add prosciutto; cook and stir for 1 minute. Remove from heat; add almonds and capers (if using) and remaining 1 tablespoon lemon juice. Serve catfish fillets topped with ham and almond mixture. Serve with Black Olive Toasts, if desired.
Makes 4 servings.

Black Olive Toasts

Directions

Spread 4 toasted slices ( 1/2-inch thick) French bread with prepared tapenade (black olive spread) or a combination of 1 can (about 4 ounces) sliced ripe olives, drained and minced with 1 1/2 teaspoons each coarse mustard and olive oil.

Nutrition information per portion (excluding Black Olive Toast): 400 cal, 27 g fat, 34 g pro., 2.25 g carbo., 1 g fiber, 14 mg chol., 429 mg sodium.