This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro.
4 servings (serving size: 1 open-faced sandwich)
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
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