Open-Faced Blackened Catfish Sandwiches

INGREDIENTS :

• 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

PROCEDURE :

• 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.