Open-Faced Blackened Catfish Sandwiches

• 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

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. Look for farmed catfish, which is an eco-friendly option
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5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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paprika, oregano, ground red pepper, salt, freshly ground black pepper, catfish fillets, olive oil, yogurt, lime juice, honey, cabbagecarrot, fresh cilantro, bread

Taken from www.myrecipes.com/recipe/blackened-catfish-sandwiches (may not work)