PREPARE glaze by mixing balsamic vinegar, white wine, honey, Dijon mustard, rosemary and garlic in a heavy, small pan.

Heat over medium-high heat until boiling. Reduce heat and simmer until sauce has been reduced to about 1⁄3 cup (10-15 minutes). Remove from heat and allow to cool. Sauce will thicken as it cools.

HEAT about ¼ cup olive oil in a heavy skillet over medium high heat.

SEASON catfish fillets with salt and pepper and dredge in flour, shaking off excess. Place two fillets at a time, rounded side down, and cook 3-4 minutes until golden brown. Turn fillets and cook an additional 3-4 minutes or until done. Remove from skillet and sauté remaining two fillets.

PLATE catfish fillets and drizzle with balsamic reduction. Serve with green bean bundles.

CUT bacon strips in half.

WRAP 9-10 beans with a strip of bacon and secure with a toothpick.

PLACE in a 9 x 13 baking dish.

MIX brown sugar, butter, garlic salt, soy sauce, rosemary and basil; pour over green beans.

REFRIGERATE overnight.

RE-SPOON sauce over bundles before baking.

BAKE at 350˚F for 30 minutes, uncovered. Serve hot.