OPEN FACE CATFISH SANDWICH


  • 1¾ tsp paprika
  • 1 tsp dried oregano
  • ¾ tsp cayenne red pepper
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 6-oz catfish fillets
  • 1 Tbsp fat free Greek yogurt
  • 3 Tbsp fresh lime juice
  • 1 Tablespoon honey
  • 2 cups packaged cabbage carrot coleslaw
  • 1 cup fresh cilantro, chopped
  • 4 1 inch slices sourdough bread, toasted

Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
Combine first 5 ingredients in a small bowl; sprinkle on both sides of the fish. Preheat Cast Iron Skillet. Add oil to pan and swirl to coat. Add fish; cook 4 minutes on each side or until desired doneness.
Combine yogurt, lime juice and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each slice of bread with about ½ cup slaw and 1 fillet. Top each fillet with remaining slaw.