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John Autry Photo by: John Autry

Open-Faced Blackened Catfish Sandwiches

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

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 1 open-faced sandwich)
  • Total:15 Minutes


  • 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.

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



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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 16g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 31.3g
  • Carbohydrate: 22.6g
  • Fiber: 2.2g
  • Cholesterol: 80mg
  • Iron: 2.4mg
  • Sodium: 414mg
  • Calcium: 63mg

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Open-Faced Blackened Catfish Sandwiches recipe