• 1 3/4 tsp paprika
• 1 tsp dried oregano
• 3/4 tsp ground/cayenne red pepper
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 (6 oz) catfish fillets
• 1 Tbsp olive oil
• 1/3 cup plain fat-free Greek yogurt
• 3 Tbsp fresh lime juice
• 1 Tbsp honey
• 2 cups packaged cabbage-carrot coleslaw
• 1 cup fresh cilantro, chopped
• 4 (1 oz) slices sourdough bread, toasted

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 1/2 cup slaw and 1 fillet. Top each fillet with the remaining slaw.