INGREDIENTS
1 3/4 tsp. paprika
1 tsp. dried oregano
3/4 tsp. ground red pepper
1/4 tsp. black pepper
4 flounder fillets
2 tsp. olive oil
1/3 cup plain Greek yogurt
3 TBSP. fresh lime juice
1 TBSP. honey
2 cups packaged cabbage-carrot coleslaw
1 cup cilantro, chopped
4 slices sourdough bread, toasted
DIRECTIONS
Combine first 5 ingredients in a small bowl.
Sprinkle both sides of fish with the paprika mixture.
Heat a large cast-iron skillet oven medium-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.
Serves 2.
