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?
- 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.