Open-Faced Blackened Catfish Sandwiches

My 4 year old daughter was sitting on my lap when I was editing this picture and she said "Oh, that dinner was scrumptious! Do you know what scrumptious means?" That just about made my day. And the other thing that made my day, in fact made my week, is that School's Out!!

Our Summer Break has officially started! I'm so excited I can barely stand it. The kids can stay up late and sleep in and we can do whatever we want to! (After we do our daily chores and reading/writing journal practice, of course!) We will be spending a lot of time in the pool and there are a few other activities that we are really looking forward to.

Now, back to the food.
I found this recipe in the latest issue of Cooking Light and I already had a bag of tri-color coleslaw mix in the fridge. Not because I use it to make coleslaw, but because it is a good filler for lots of different sorts of dishes. Soups and stir-fries, or those nights when I just make a hodge-podge mixture of veggies. My family loves fish and I love blackened fish, so I grabbed the few ingredients that we needed, including some fresh catfish. Can I just say that fresh catfish that has never been frozen is soo good. This was the best catfish I have ever had.

I didn't put the full amount of the blackening seasoning on the kids fish because I thought it might make it a tad too hot. My husband and I got the full seasoning and it was good.
I don't usually have sourdough bread on hand, so I bought a fresh loaf of that too, and discovered another thing that my children like. I don't really like traditional coleslaw because it either contains mayo (yucky) or too much vinegar for me to handle. I like that this coleslaw-type topping used plain yogurt with a little lime juice, honey, and cilantro to give it some flavor.
It was perfect.



Here is the recipe for Open Faced Blackened Catfish Sandwiches from Cooking Light