Open-Faced Blackened Catfish Sandwiches

1¾ teaspoons paprika 1 teaspoon dried oregano ¾ teaspoon ground red pepper ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 (6-ounce) catfish fillets 2 teaspoons olive oil ⅓ 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 ½ cup slaw and 1 fillet. Top each fillet with remaining slaw.

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