Blackened Pacific Cod Reuben Sandwich Recipe - Sitka Salmon Shares

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 Tbsp mayonnaise
1 tsp apple cider vinegar
¼ tsp honey
pinch of celery seed
1 cup purple cabbage, shredded
salt and pepper, to taste
For chipotle sauce:
¼ cup mayonnaise
2 Tbsp sauce from chipotle peppers in adobo
¼ lime, juiced
¼ tsp garlic powder
For the fish:
¾ tsp smoked paprika
½ tsp garlic powder
½ tsp oregano
¼ tsp cumin
¼ tsp salt
¼ tsp brown sugar
pinch of cayenne
2 (4 ounce) Pacific cod fillets
1 Tbsp olive oil
For serving:
2 slices swiss cheese (optional)
4 slices marble rye bread
1 Tbsp 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.

More Tips for Using The Fish In Your Share

White Wine Pesto

Here’s a super simple marinade you can try with Pacific cod, or other whitefish like halibut, lingcod, or rockfish. This one comes to us from our fisherman, Jeff Farvour.

Combine 1/4 cup pesto, 1/4 cup dry white wine, 1/4 tsp cayenne pepper, and 1/4 tsp pepper
Rub onto fish and marinate over-night, or as long as you have time for, up to 8 hours (you don’t want to let the fish sit for too long)
Bake or sauté until flaky and cooked through, about 5 minutes if sautéed, or 10 if baked at 350 degrees
Serve with greens, asparagus or broccoli, and rice

Parmesan Crusted Pacific Cod

Try this ludicrously delicious fish-fromage with Pacific cod, halibut, or lingcod. This tip is by our co-founder and Chief Fishmonger, Nic Mink. Nic knows how to make fish taste amazing!

Season 4 (8oz) pacific cod portions with salt and pepper, to taste
Scramble one egg
Put 1 cup finely grated parmesan into a shallow bowl
Set aside 1⁄4 cup grapeseed oil
Dip seasoned fillets in egg, shaking off the excess.
Coat fillets in grated parmesan
Heat oil over medium-high heat. Fry, flipping once, until golden brown and cooked through, 7-8 minutes total.
Set on a paper towel-lined plate for 1 minute prior to serving.

Blackened Pacific Cod Reuben Sandwich

By Rachael Martin