11 March, 2016
Blackened Catfish Sandwiches
So its the lenten season here, and even though I’m not Catholic, I like to participate in meatless Fridays. There are a lot of great places to get fish fry on Fridays around here, but seeing as I’m trying to watch what I eat, I’ve been making my fish at home.
I found this recipe for Open-Faced Blackened Catfish Sandwiches on My Recipes, via Cooking Light. Cooking Light has SO many good recipes for dieters, most of them are delicious and flavorful.
First of all, this fish is spicy…but in a good way. Combine paprika, oregano, ground red pepper and s+p to make a rub for the fish. Heat your cast iron skillet over high heat and add oil. Cook the fish for about 4 minutes on each side, or until done.
To make the slaw you combine greek yogurt, lime juice, honey. When that is mixed well, add the cabbage and cilantro and toss to coat. Place about a 1/2 cup of slaw on your toasted sourdough bread. Place your catfish filet on top of the slaw. Add some more slaw to the top of the filet, if you desire.
This dish is the perfect example of hot and cold. The catfish has really good heat to it (you can control this by adding more or less of the red pepper). The cool, crisp slaw is a compliment to the spice. It literally cools your mouth down. Adding the cilantro to the slaw is genius, as it adds a freshness with a little bit of bite. The sourdough provides a great crunch to the dish and holds up well to the fish and slaw. No soggy bread here!
Its a pretty impressive fish dinner for only 362 calories!