Seared Catfish with Caper Sauce.

For the caper sauce, in a medium bowl, whisk together all of the ingredients. Season and set aside.

For the potatoes, in a medium saute pan, heat the oil over medium heat. Add the potatoes, season, and saute until golden brown on both sides, about four minutes. Remove from the heat and set aside keeping warm.

For the catfish, in a medium saute pan, heat the oil and garlic over medium heat. Season and sear the catfish, skin-side down until desired doneness. Remove from the heat anti set aside keeping warm.

To serve, arrange some potato slices in the center of a plate and arrange some catfish on top. Drizzle some caper sauce and balsamic vinegar around the dish and garnish with caper berries and rosemary.

(Serves 6)

For the caper sauce:

6 ounces extra virgin oh e oil

Juice of 2 lemons

1 1/2 tablespoons chopped salted capers 

1 1/2 tablespoons chopped black olives

1 clove garlic, peeled and minced

1 1/2 teaspoons chopped rosemary

Salt and pepper to taste

For the potatoes:

3 tablespoons extra virgin olive oil

2 Idaho potatoes, peeled, blanched, and sliced

Salt and pepper to taste

For the catfish:

3 tablespoons extra virgin olive oil

18 1-ounce catfish strips, skin on

2 cloves garlic, peeled and sliced

Salt and pepper to taste

For the dish:

Balsamic vinegar

For the garnish.

Caper berries

Rosemary leaves