Blackened Pacific Cod Reuben Sandwich
This Pacific cod recipe takes the classic Reuben sandwich and adds a Cajun flair that takes it to the next level. A little spice and a lot of flavor, this dish really takes dinner and kicks it up a notch.
- For coleslaw:
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- ¼ teaspoon honey
- Pinch of celery seed
- 1 cup purple cabbage, shredded
- Salt and pepper, to taste
- For chipotle sauce:
- ¼ cup mayonnaise
- 2 tablespoons sauce from chipotle peppers in adobo
- ¼ lime, juiced
- ¼ teaspoon garlic powder
- For the fish:
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon brown sugar
- Pinch of cayenne
- 2 (4-ounce) Pacific cod fillets
- 1 tablespoon olive oil
- For serving:
- 2 slices swiss cheese (optional)
- 4 slices marble rye bread
- 1 tablespoon butter (or non-dairy alternative)
In a medium bowl whisk 2 tablespoons mayo, apple cider vinegar, honey, and celery seeds. Add shredded cabbage and stir to coat. Season with salt and pepper to taste and set aside.
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Make Chipotle Sauce
In a small bowl whisk ¼ cup mayo, 2 tablespoons adobo sauce, lime juice, and ¼ teaspoon garlic powder. Set aside.
In a small bowl mix smoked paprika, ½ teaspoon garlic powder, oregano, cumin, salt, brown sugar, and cayenne. Pat pacific cod dry and then coat each fillet with a generous amount of the spice mix.
Heat oil in a medium-sized skillet over medium heat. Place each seasoned fillet into the pan, cooking for about 3 minutes per side or until fish is no longer translucent. If using swiss cheese, place slices on the fish directly after flipping so it melts as the fillets finish cooking.
While the fillets are cooking, melt butter on a griddle or in a large skillet over medium-high heat. Add slices of marble rye, toasting until browned.
To assemble, lay rye bread so the toasted sides face outward and layer each sandwich with chipotle sauce, coleslaw, and blackened Pacific cod.
Darius Pickled Keta Sandwich
- 1/2 cup vinegar
- 1 cup water
- 2 tablespoons lemon juice
- 2 bay leaves
- 1 sliced onion (optional)
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon pepper
- 1 fillet keta salmon (approximately 12 oz)
- Bring all ingredients except salmon to boil. Reduce heat and add fish to poach for 10 minutes. Remove fish from liquid. Pat dry and allow to cool.
- Build your sandwich with your favorite toppings: pickles, lettuce, cucumber, mayo, hot giardiniera, etc. Note: Pickled keta will stay delicious for a few days in the fridge in an airtight container. Try it on a salad, charcuterie plate, or plain as a protein-packed snack.
Easy Lemon Pepper Whitefish
Few things beat the perfect simplicity of fish with lemon. Sprinkle a layer of lemon pepper, a pinch of salt, and a drizzle of olive oil over your fish before grilling. Serve it up with seasonal vegetables and a crisp white wine.
Know Your Cook
Rachael and Dylan Martin have been part of our community, albeit behind the scenes, for quite some time. That’s because Dylan is the mastermind behind many of our website features as our CSF Web Developer. He and his wife, Rachael, love hanging out with their cats while cooking up delicious seafood recipes like this one. They encourage you to try their Reuben with other whitefish throughout the season as well, like halibut, rockfish, or lingcod.
When they’re not honing their pesco-culinary repertoire, the Martin’s love to hone their creative spark, which they’re actively working on fanning into career opportunity. Rachael is an up-and-coming freelance product photographer in the Madison, Wisconsin area. In fact, Rachael composed and shot the beautiful photos for this recipe. Talk about a dynamically creative couple--a one-stop-shop for all your recipe, photo, and website needs!
Feel free to take a look at more of the Martin’s work on Rachael’s photography website.