- 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 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
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.
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
