Grilled Grouper Reuben
Ingredients
For the Russian-ish dressing:
- ½ cup Greek yogurt (or mayonnaise/Veganaise)
- ⅓ cup ketchup
- 1 clove garlic, minced
- 1 tablespoon prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
For the sandwiches:
- 1 cup raw sauerkraut, drained (such as Beagle Bay)
- 1 large carrot, grated
- 1 pound grouper, cut into 4 (4-ounce) filets
- Sea salt and freshly ground pepper
- 8 slices rye bread
- 8 slices swiss cheese
- Olive oil, for grilling
Instructions
- To make the dressing, combine all ingredients in a medium bowl and whisk until thoroughly combined. Refrigerate until ready to use. To make the sandwiches, combine sauerkraut, carrot, and ¼ cup dressing in a medium bowl and mix well. Refrigerate until ready to serve. Prepare grill for medium-high heat. Season fish with salt and pepper and drizzle with oil. Transfer fish to grill and cook, turning once, until cooked through, 12–17 minutes depending on thickness of fish. You'll know it's done when juices start to surface and fish flakes easily when pierced with a knife. Add bread to grill and toast on one side. To assemble sandwiches, spread dressing on non-grilled side of each piece of bread. Top with fish, sauerkraut mixture, cheese, and top with remaining slices bread. Transfer to grill and cover to quickly melt cheese. Serve immediately.
