This grouper Reuben sandwich is a fishy take on a classic deli-style Reuben! It’s piled high with broiled grouper, sauerkraut, and a homemade yogurt-based Russian dressing.
Have you been cooking at home more than usual?
I have been.
And guys, when you're cooking dinner every single day, it can get a little bit boring.
To help battle dinner-time boredom, I've been trying to include a few make-at-home versions of my favorite restaurant meals.
One of my restaurant favorites is a fish Reuben. It's just like a classic Deli-style Reuben, but with fish instead of corned beef.
I love making cod Reubens, because cod is easy to find locally, but my first fish Reuben was at a seaside Florida café and included (you guessed it) grouper.
This grouper Reuben is an easy seafood sandwich that will make you feel like you're enjoying a fish sandwich at the beach. Sand and sunburn not included.
What Does Grouper Taste Like?
Grouper is a mild, meaty, dense white fish.
This fish plays nice with the strong flavors in the Reuben, such as sauerkraut and Russian dressing.
What Can I Use Instead of Grouper?
Can't find grouper?
Swap another dense or flaky white fish, such as cod.
Sauerkraut or Coleslaw for a Grouper Reuben?
When I see fish Reubens on restaurant menus, they're often served with coleslaw instead of the traditional sauerkraut.
I've tried this sandwich both ways and definitely prefer the sauerkraut version, especially when I can use my homemade sauerkraut. That said, if you're not into kraut, feel free to swap slaw.
Can I Use Thousand Island Instead of Russian Dressing?
You can, but know that they're not the same thing.
Thousand Island dressing is sweet and Russian dressing is spicy.
How to Cook the Grouper
I like to broil the grouper for this sandwich because it's a quick, hands-off method.
Simply brush the fish with oil, sprinkle with a little salt, and place it in an oven-safe pan. I use this Lodge 12" carbon steel skillet.
Cook the grouper under a broiler for about nine minutes per inch of thickness until it's tender and opaque.
Assemble the Grouper Reuben
After the fish is cooked, make the sandwiches.
Layer Russian dressing, sauerkraut, grouper, and Swiss cheese onto rye bread.
Grilling the Grouper Reuben
Next, melt butter in a hot pan. I simply wipe out the pan I used to cook the fish and reuse it now.
Add the sandwiches to the pan and cook for about two minutes per side, until the bread is toasted and the cheese is melted.
Serve your grouper Reubens right away along with some crispy oven fries and a dill pickle.
- 8 ounces grouper (2 fillets)
- small pinch salt
- 1 tablespoon olive oil
Russian Yogurt Sauce:
- ½ cup whole milk plain yogurt
- 2 green onions, diced
- ⅛ cup diced red onion
- 1 tablespoon relish (dill or sweet)
- 1 tablespoon horseradish root, freshly grated (or sub prepared)
- 1 teaspoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon paprika or smoked paprika
- 4 slices rye bread preferably Jewish rye
- ½ cup sauerkraut
- 2 slices Swiss cheese (optional), add more if desired
- 1 tablespoon butter
Cook the Grouper:
- Move an oven rack to about 4" away from the broiler.Preheat broiler to high. Brush grouper with half the oil, and then sprinkle with salt. Add remaining oil to an oven-safe pan or casserole dish.Slide the pan into the oven.
- Cook grouper for 9 minutes per 1" thickness, or until the fish is opaque and the edges are beginning to brown.Do not flip the fish halfway through cooking.
- Combine all ingredients for Russian dressing. Taste dressing: add more salt if it tastes bland, and/or more horseradish if you prefer it spicier. Set aside.Get the bread, cheese, and sauerkraut ready.
Grill the Sandwiches:
- Prepare sandwiches by layering one slice of bread, a thick layer of the Russian sauce, sauerkraut, the grouper, cheese, and another piece of bread. You'll likely have extra dressing. Refrigerate leftover dressing and use it within a week.If the grouper is too small for the bread, you can flake it apart with a fork and spread it across the bread.
- Add butter to pan and melt over medium heat. Grill sandwiches about 2 minutes per side, until each side is golden and the cheese is melted. Serve immediately.