Pollock Reuben

Serves 4
Prep Time 0 minutes
Cook Time 0 minutes

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.


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 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.