GROUPER REUBEN RECIPES

Steps:

• Dip filet of grouper in melted butter and dredge in cajun blackfish seasoning. Place filet on hot flattop griddle for about 5 minutes and then flip over.
• Place slices of marble rye bread on flattop, top each with Thousand Island dressing and slices of Swiss cheese.
• Place sauerkraut on flattop.
• When the cheese is melted and the bread toasted, place filet on one slice of the bread.
• Top filet and the other slice of bread with warm sauerkraut.
• Remove sandwich from griddle, cut on a bias and plate with a pickle spear. Additional Cajun seasoning is optional.

Steps:

• Make you dressing. Mix all the ingredients and set in the fridge to blend all the flavors. To prepare the grouper, I just put the milk in a baggie and then each piece of grouper. It just gives a light base so the flour sticks well. Mix the flour, cayenne and salt and pepper again in a dish or baggie and then dredge each fillet in until lightly coated. Heat up the oil in a (non stick I prefer) pan over medium high and saute the grouper until lightly golden on each side. 4-5 minutes per side is all or less depending on how thick. Drain the sauerkraut and set aside, your bread pre buttered, thin sliced onion, and the cheese slices ready to go. No heat up a grill pan or saute pan to medium heat. Now lets build the sandwich. Bread, top with dressing, cheese, grouper, onion, kraut, cheese, dressing and top slice of bread. Grill until lightly golden on each side. Should take about 5 minutes per side. The cheese should be melted and the sauerkraut nicely warmed.