Pollock Reuben
Pollock Reuben
Ingredients
- 4 Wild Alaska pollock fillets, 4 to 6 oz.
- 4 tsp Coriander, ground
- Salt and paper, to taste
- 8 slices of rye bread
- 4 oz. thousand island dressing, prepared
- 8 slices Swiss cheese
- 2 cups Sauerkraut, prepared, drained
- 4 tbs butter, softened
Directions
Season each pollock 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 oz. of thousand 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 tbs 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.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Wild Pacific Albacore Tuna “Melt”
Wild Pacific Albacore Tuna “Melt”
For the salad
- 6-ounce can of Wild Pacific albacore tuna (American tuna)
- 1 tablespoon grated carrot
- 1 tablespoon chopped celery
- 1 tablespoon chopped red bell pepper
- 1 teaspoon sliced chives
- 1 tablespoon chopped Kalamata olives
- 1 teaspoon chopped capers
- 1 lemon juiced and zested
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- 1 teaspoon balsamic vinegar
- 1 teaspoon Sriracha hot sauce
For the sandwich
- 2 thick slices artisan bread
- Handful baby spinach
- 2 slices provolone cheese
- 3 slices of tomato
- Butter for toasting
Combine all the ingredients together for the salad. Build the sandwich with the remaining ingredients and toast in butter either in the oven or on a stove-top. Serve hot.
Recipe credit: Chef Andrew Gruel, Owner and Operator of SlapFish in Huntington Beach, California
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