Got Lunch plans? How about this tasty modern twist on the classic Reuben sandwich. Meatless alternatives have become an option many enjoy and I am always looking for new ways to get more seafood in my diet. From the Berring Sea to your plate! You can substitute for Rockfish or any of our white fish in this sandwich. Now enjoy!
The Alaskan Cod Reuben
- 4-6 oz Wild Alaska Cod fillets, 4 each
- 4 tsp Coriander ground
- Salt and pepper to taste
- 8 slices Rye Bread
- 4 oz 1000 Island Dressing prepared
- 8 slices Swiss Cheese
- 2 cups Sauerkraut prepared, drained
- 4 Tbs Butter softened
- Season each cod fillet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Hold aside until needed.
- Preheat oven to 400°F.
- Lay out the 8 slices of bread and spread ½ ozs. of 1000 island dressing on each slice. Cut each piece of cheese on the bias, and place 2 of the cut slices on each piece of bread, covering as best you can.
- Place one piece of fish on each of 4 pieces of bread. Top the fish with ½ cup of sauerkraut. Take the remaining 4 pieces of bread and close the sandwich, cheese down onto sauerkraut.
- Heat a large oven-proof sauté pan. Butter top side of bread with ½ Tablespoon of softened butter, place butter side down into hot pan. Griddle until golden brown.
- Butter exposed side of bread, carefully flip sandwich and place pan into oven.
- Cook 5 minutes, or until cheese is melted and sandwich is heated through. Remove, cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.
619 calories, 40g total fat, 19g saturated fat, 125mg cholesterol, 30g protein, 32g carbohydrate, 6g fiber, 1405mg sodium, 582mg calcium and 930mg omega-3 fatty acids.
Recipe inspired by The Alaskan Seafood Marketing Institute