Blackened Pacific Cod Reuben Sandwich

Blackened Pacific Cod Reuben Sandwich
Photo by Rachael Martin

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.

Blackened Pacific Cod Reuben Sandwich | Sitka Salmon Shares

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Serves: 2


Ingredients

  • 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)

Directions

Make Coleslaw

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. 

Make Chipotle Sauce

In a small bowl whisk ¼ cup mayo, 2 tablespoons adobo sauce, lime juice, and ¼ teaspoon garlic powder. Set aside. 

Prepare Fish

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. 

Sear

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. 

Toast Bread

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. 

Assemble Reubens

To assemble, lay rye bread so the toasted sides face outward and layer each sandwich with chipotle sauce, coleslaw, and blackened Pacific cod. 

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Pro Tips

Darius Pickled Keta Sandwich

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)
  1. 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.
  2. 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

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.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Blackened Pacific Cod Reuben Sandwich Recipe | Sitka Salmon Shares
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