Open-Faced Blackened Catfish Sandwiches

By chris-3

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
• Recipe from
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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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• $ 3 ingredients on sale for ZIP 53188
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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

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