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Open-Faced Blackened Catfish Sandwiches

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Ingredients

  • Worthy of a special occasion
  • Rate and Review | Read Reviews (17)
  • Yield: 4 servings (serving size: 1 open-faced sandwich)
  • Total: 15 Minutes
  • Video: How to Make Open-Faced Blackened Catfish Sandwiches
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  • Recipe Time
  • Total: 15 Minutes
  • 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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  • 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
  • Preparation

Details

Preparation

Step 1

Recipes > Open-Faced Blackened Catfish Sandwiches
Open-Faced Blackened Catfish Sandwiches

John Autry
This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro. Serve Stewed Okra and Fresh Tomato on the side for the perfect accompaniment.


Worthy of a special occasion
Rate and Review | Read Reviews (17)
Yield: 4 servings (serving size: 1 open-faced sandwich)
Total: 15 Minutes
Video: How to Make Open-Faced Blackened Catfish Sandwiches
Recipe from

More From Cooking Light
Get a FREE PREVIEW ISSUE!
Favorite Veggie Burger Recipes
20 Perfect Picnic Recipes
100 Easy Chicken Recipes
40 Top-Rated Grill Recipes
Search Cooking Light Recipes
Recipe Time
Total: 15 Minutes
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
Search for Recipes by Nutrition Data
$ 3 ingredients on sale for ZIP 53188
Edit ZIP/Favorite Stores
Ingredients

Print
Email
Send To Mobile
Save Recipe
Add to Menu
Add to Shopping List
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
Preparation

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

Adam Hickman, Cooking Light
JUNE 2011

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