Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dinner » Main Dishes

    Grouper Reuben

    Published: Oct 31, 2020 · Modified: Oct 23, 2023 · 4 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    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.

    Grouper Reuben on a Plate

    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.

    If you follow my Instagram stories, you've probably seen some of my DIY take-out meals make recurring appearances. We've been eating these deconstructed sushi bowls on repeat.

    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.

    Want more seafood sandwich ideas? Try making slow-roasted salmon sandwiches, salmon sandwiches with Dijon sauce, salmon burgers with avocado sauce, and smoked fish sliders.

    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.

    Prepare Russian Dressing + Sauerkraut
    Prepare Russian Dressing + Sauerkraut

    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.

    Brush Grouper with Oil
    Brush Grouper with Oil
    Broil Grouper Until Tender
    Broil Grouper Until Tender

    Assemble the Grouper Reuben

    After the fish is cooked, make the sandwiches.

    Layer Russian dressing, sauerkraut, grouper, and Swiss cheese onto rye bread.

    Prepare the Sandwiches
    Prepare the Sandwiches

    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.

    Grill Until the Bread is Golden
    Grill Until the Bread is Golden

    Serve your grouper Reubens right away along with some crispy oven fries and a dill pickle.

    Grouper Reuben on a Plate
    Grouper Reuben on a Plate
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Grouper Reuben

    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.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 2 people
    Calories: 491kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Grouper:

    • 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

    Reuben:

    • 4 slices rye bread preferably Jewish rye
    • ½ cup sauerkraut
    • 2 slices Swiss cheese (optional), add more if desired
    • 1 tablespoon butter

    Instructions

    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.
      Brush Grouper with Oil
    • 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.
      Broil Grouper Until Tender

    Prepare Ingredients:

    • 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.
      Prepare Russian Dressing + Sauerkraut

    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.
      Prepare the Sandwiches
    • 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.
      Grill Until the Bread is Golden

    Notes

    Can't find grouper?  Swap another dense white fish (like cod or halibut).

    Nutrition

    Calories: 491kcal (25%) | Carbohydrates: 37g (12%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 10g (63%) | Cholesterol: 81mg (27%) | Sodium: 1438mg (63%) | Potassium: 861mg (25%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 848IU (17%) | Vitamin C: 9mg (11%) | Calcium: 300mg (30%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!

    More Main Dishes

    • Campfire BLT on plate with salad.
      Campfire BLT
    • Two bowls and pot, all full of Chicken Kale Soup with Quinoa.
      Chicken Sweet Potato Soup
    • Camp tacos on plate with crunchy shell inside flour tortilla and filled with meat, veggies and cheese.
      Camping Tacos
    • Bowl of campfire taco soup with fresh tomatoes, avocados, cheese and chips on top.
      Campfire Taco Soup

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes (2 ratings without comment)

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    All commentsI made thisQuestions
    1. LC says

      February 23, 2023 at 9:31 pm

      5 stars
      I marinated the grouper filets in some lemon juice, white wine, cold water, & sauerkraut liquid for about 20 minutes.
      I seared the filets on the stove then finished them in the oven.

      Reply
      • Alisha Trenalone says

        February 24, 2023 at 11:22 am

        Glad you enjoyed! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    2. Meme says

      December 23, 2023 at 8:51 am

      Interesting, is the yogurt sauce usually made with yogurt? I usually make Mayo, and find that the healthier attempts usually disappoint. Is this dressing just as good with yogurt, or are we supposed to accept the taste compromise for the health benefit? I do that sometimes, but just wondering what to expect.

      Reply
      • Alisha Trenalone says

        December 23, 2023 at 5:41 pm

        The Russian dressing is often made with mayo in other recipes. We love the tangy taste of yogurt and use it for a lot of sauces here on the blog, but as to what tastes "better," that's simply going to be a personal preference thing. 😊

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.