Grouper Reuben Sandwich with Sophia’s Sauce

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AuthorThe FishmongerCategoryDifficultyBeginner

A grouper sandwich is delicious, but a grouper Rueben turns the average grouper sandwich into a scrumptious and exciting experience. My homemade twist on Thousand Island Dressing and layers of sweet and savory toppings will have you moaning for more.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 4.00 ½ pound grouper fillets approx. ¾ inch thick (red, black or scamp grouper)
 8 slices of pumpernickel bread sliced 1 inch thick
 8 tbsp sauerkraut, drained
 Sophia’s Sauce (see below)
 1 small red onion or Florida sweet onion cut into thin strips
 Catch A Fire Blackening Seasoning
 4 slices Swiss cheese
 6 tbsp avocado or olive oil
 Dill pickles
 Chips
Sophia’s Sauce (Fishmonger Approved Version)
 ¼ cup Dukes Mayonnaise
 3 tbsp organic ketchup
 2 tbsp dill relish
 1 tbsp stone ground mustard
 ½ tsp Worcestershire sauce
 ½ tsp of your favorite red-hot sauce
 2 scallions, white ends approx. 3” long, roots removed
 1 clove garlic finely chopped
Sophia’s Sauce Directions
1

Mix above ingredients together and place in refrigerator for at least ½ hour before serving allowing all ingredients time to acquaint.

Main Directions
2

Sprinkle blackening seasoning on both sides of fish filets.

3

Heat a large skillet to medium heat. Add 2 tbsp of the oil and sauté onion until it softens. Remove onion and set aside on plate.

4

Add remaining oil to skillet and cook grouper fillets for about 3 - 4 minutes or so until sides begin to turn opaque and the bottom begins to turn light brown. Turn filets over and cook for another 3 minutes or until the fish begins to turn light brown on the bottom side.

5

Spread Thousand Island dressing evenly over one side of 4 pieces of bread. Place one slice of cheese on top of each slice of bread on top of the dressing. Add onion, one fish filet, and top each with more dressing and another piece of bread.

6

Set oven to Broil. Place sandwiches on baking tray on top shelf in oven and toast turning once and then again until both sides of bread browns and cheese melts.

7

Serve immediately with dill pickle and chips.

Ingredients

Ingredients
 4.00 ½ pound grouper fillets approx. ¾ inch thick (red, black or scamp grouper)
 8 slices of pumpernickel bread sliced 1 inch thick
 8 tbsp sauerkraut, drained
 Sophia’s Sauce (see below)
 1 small red onion or Florida sweet onion cut into thin strips
 Catch A Fire Blackening Seasoning
 4 slices Swiss cheese
 6 tbsp avocado or olive oil
 Dill pickles
 Chips
Sophia’s Sauce (Fishmonger Approved Version)
 ¼ cup Dukes Mayonnaise
 3 tbsp organic ketchup
 2 tbsp dill relish
 1 tbsp stone ground mustard
 ½ tsp Worcestershire sauce
 ½ tsp of your favorite red-hot sauce
 2 scallions, white ends approx. 3” long, roots removed
 1 clove garlic finely chopped

Directions

Sophia’s Sauce Directions
1

Mix above ingredients together and place in refrigerator for at least ½ hour before serving allowing all ingredients time to acquaint.

Main Directions
2

Sprinkle blackening seasoning on both sides of fish filets.

3

Heat a large skillet to medium heat. Add 2 tbsp of the oil and sauté onion until it softens. Remove onion and set aside on plate.

4

Add remaining oil to skillet and cook grouper fillets for about 3 - 4 minutes or so until sides begin to turn opaque and the bottom begins to turn light brown. Turn filets over and cook for another 3 minutes or until the fish begins to turn light brown on the bottom side.

5

Spread Thousand Island dressing evenly over one side of 4 pieces of bread. Place one slice of cheese on top of each slice of bread on top of the dressing. Add onion, one fish filet, and top each with more dressing and another piece of bread.

6

Set oven to Broil. Place sandwiches on baking tray on top shelf in oven and toast turning once and then again until both sides of bread browns and cheese melts.

7

Serve immediately with dill pickle and chips.

Grouper Reuben Sandwich with Sophia’s Sauce

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