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Open-Faced Blackened Catfish Sandwiches

Open-Faced Blackened Catfish Sandwiches
John Autry
Total time 15 mins

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

This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro.


  • 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

Nutrition 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

How to Make It

  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.

    Roasted Fish with Kabocha Coulis
    James Carrier
  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

Cook's Notes

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