Open-Faced Blackened Catfish Sandwiches

Open-Faced Blackened Catfish Sandwiches Recipe
John Autry
This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro.

Yield:

4 servings (serving size: 1 open-faced sandwich)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 362
Fat 16 g
Satfat 3.4 g
Monofat 7.8 g
Polyfat 3.2 g
Protein 31.3 g
Carbohydrate 22.6 g
Fiber 2.2 g
Cholesterol 80 mg
Iron 2.4 mg
Sodium 414 mg
Calcium 63 mg

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

Preparation

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.

Sustainable Choice: Look for farmed catfish, which is an eco-friendly option

 

Note:

MyRecipes is working with Let's Move!, 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 www.choosemyplate.gov.

Adam Hickman,

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note