Open-Faced Blackened Catfish Sandwiches

Open-Faced Blackened Catfish Sandwiches

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • Search for Recipes by Nutrition Data

  • $ 3 ingredients on sale for ZIP 53188

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  • teaspoons paprika

  • 1

    teaspoon dried oregano

  • ¾

    teaspoon ground red pepper

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 4

    (6-ounce) catfish fillets

  • 2

    teaspoons olive oil

  • 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

Directions

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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