1tablespoonhorseradish root, freshly grated (or sub prepared)
¼teaspoonpaprika or smoked paprika
4slices rye breadpreferably Jewish rye
2slices Swiss cheese (optional), add more if desired
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.
Can't find grouper? Swap another dense white fish (like cod or halibut).