Instructions: In a small bowl, mix together olives, mustard and 1 1/2 teaspoons olive oil.

Set aside.

Heat oven to 250 degrees.

In a small bowl, stir together 2 teaspoons olive oil, hot sauce and lemon juice. Brush mixture on both sides of catfish.

Heat a nonstick skillet over medium high heat and add catfish fillets, 2 at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once.

Repeat with remaining fillets.

Transfer to a baking dish and keep warm in oven.

Over medium heat, melt butter in the same skillet. When lightly browned, add prosciutto and saute until heated through, 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 the prosciutto-butter sauce over it.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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