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 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 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.     Sustainable Choice: Look for farmed catfish, which is an eco-friendly option