Wild Alaska Pollock Reuben
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 4 to 6 oz pollock per sandwich
Ingredients
- Wild Alaska Pollock fillets, 4 to 6 ozs. 4 Each
- Coriander, ground 4 Tsp
- Salt and pepper to taste
- Rye Bread, sliced 8 Slices
- 1000 Island Dressing, prepared 4 Ozs.
- Swiss Cheese, sliced 8 Slices
- Sauerkraut, prepared, drained 2 Cups
- Butter, softened 4 Tbsp
Nutrition Facts
| Calories | 619 |
| Total fat | 40g |
| Saturated fat | 19g |
| Cholesterol | 125mg |
| Protein | 30g |
| Carbohydrate | 32g |
| Fiber | 6g |
| Sodium | 1405mg |
| Calcium | 582mg |
| Omega-3 fatty acids | 930mg |
Instructions
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Step 1 Prepare pollock
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.
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Step 2 Prepare sandwich
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.
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Step 3 Finish sandwich
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.
Nutrition Facts
| Calories | 619 |
| Total fat | 40g |
| Saturated fat | 19g |
| Cholesterol | 125mg |
| Protein | 30g |
| Carbohydrate | 32g |
| Fiber | 6g |
| Sodium | 1405mg |
| Calcium | 582mg |
| Omega-3 fatty acids | 930mg |
