Rating: 4 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 10
  • 5 star values: 12

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

Adam Hickman
Recipe by Cooking Light June 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 1 open-faced sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Chef'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 www.choosemyplate.gov.

Nutrition Facts

362 calories; fat 16g; saturated fat 3.4g; mono fat 7.8g; poly fat 3.2g; protein 31.3g; carbohydrates 22.6g; fiber 2.2g; cholesterol 80mg; iron 2.4mg; sodium 414mg; calcium 63mg.
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