Blackened Pacific Cod Reuben Sandwich
May Taste of Summer Share
A Pacific cod recipe, creative whitefish cooking tips, and a rockfish chowder
- 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)
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.
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.
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.
Know Your Cook
- Rachael Martin -
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.