Open-Faced Blackened Catfish Sandwiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups d cabbage-carrot coleslaw 
• 24 ounce catfish fillets 
• 1 cup cilantro leaves fresh chopped
• 0.3 cup greek yogurt plain fat-free
• 0.8 teaspoon ground pepper red
• 1 tablespoon honey 
• 3 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 1 teaspoon oregano dried
• 1.8 teaspoons paprika 
• 0.3 teaspoon salt 
• 4 ounce sourdough bread toasted

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a small bowl.
2. Sprinkle both sides of fish with paprika mixture.
3. Heat a large cast-iron skillet over high heat.
4. Add oil to pan; swirl to coat.
5. Add fish; cook 4 minutes on each side or until desired degree of doneness.
6. Combine yogurt, juice, and honey in a medium bowl.
7. 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.
8. Sustainable Choice: Look for farmed catfish, which is an eco-friendly option