Open-faced blackened catfish sandwiches

I sm so excited that summer is here — one of my favorite seasons to be in the kitchen and enjoying the amazing produce available.  Frank and I love seafood of all kinds, especially fish.  I’m always on the lookout for new ways to prepare it since it’s such a quick, easy thing to fix on weeknights.  I found this recipe in June’s Cooking Light issue (one of my favorite sources for fresh and healthy recipes).

The fish was simple and delicious; we followed the recipe for the slaw, but would probably go back and use my own recipe for slaw when we make these again.  Overall, very good and very quick for a weeknight summertime meal.  Ididn’t get my own photo, but below is the one from the mag.  Doesn’t it look good?

(image from cookinglight.com)

  • catfish fillets
  • 2 teaspoons paprika
  • 3/4 teaspoon ground red pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil
  • bag of carrot and cabbage slaw
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tbsp honey
  • 3 tbsp fresh lime juice
  • 1 cup chopped fresh cilantro (from my herb garden!)
  • slices of sourdough bread, toasted

Combine first five ingredients in a small bowl.  Sprinkle over fish, coating well on both sides.  Heat cast iron skillet over high heat. Add oil to pan and swirl to coat.  Add fish and cook 4 minutes on each side or until done.

Combine yogurt, juice and honey in a large bowl; toss together with slaw and cilantro.

Top bread slices with slaw, fish and remaining slaw.

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