Catfish Saltimbocca Recipe

Yield: 4 servings

Ingredients:
4 (6-7 ounces each) catfish fillets, cut in half crosswise
8 slices Prosciutto
16 sage leaves
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste

Asparagus-Tomatoes
1/2 pound white asparagus, trimmed, peeled, cut on diagonal into 2-inch lengths
1/2 pound green asparagus, trimmed, cut on diagonal into 2-inch lengths
7 ounces cherry tomatoes, quartered
2 tablespoons butter
2/3 cup white wine
2/3 cup ounces heavy cream
2 teaspoons dry dill weed
Salt and freshly ground pepper to taste

Directions:

1. Season fish fillets to taste with salt and pepper. Place 2 sage leaves on top of each fish fillet; wrap a prosciutto slice around each fish fillet and secure prosciutto and sage with a toothpick. Set aside.

2. In a large saute pan melt the butter, add asparagus and saute for 1-2 minutes. Pour in the wine and and bring to a boil. Add tomatoes and cook for 1 more minute. Add heavy cream and dill; cook until thickened. Season to taste with salt and pepper. Keep warm.

3. Heat olive oil and butter in skillet over medium-high heat. Place fish fillets in the skillet, the leaf-side down. Cook until prosciutto is crisp and golden. Turn once and cook fish on the other side.

4. Divide asparagus-tomatoes between four dinner plates. Place 2 fish fillets sage-side up on top and serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!
Smacznego!!