Open-Faced Blackened Catfish Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro. Ingredients:
1 3/4 teaspoons paprika |
1 teaspoon dried oregano |
3/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) catfish fillets |
2 teaspoons olive oil |
1/3 cup plain fat-free greek yogurt |
3 tablespoons fresh lime juice |
1 tablespoon honey |
2 cups packaged cabbage-carrot coleslaw |
1 cup chopped fresh cilantro |
4 (1-ounce) slices sourdough bread, toasted |
Directions:
1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.
3. Sustainable Choice: Look for farmed catfish, which is an eco-friendly option
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