"The Spicy Grouper Reuben Sandwich is a flavorful delight, featuring a perfectly seasoned and seared grouper fillet topped with tangy sauerkraut and melted Swiss cheese, all sandwiched between toasted ciabatta bread and complemented by a zesty Cajun remoulade sauce."
Spicy Cajun Grouper Reuben
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 fillets of grouper
- 2 tablespoons Cajun seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons Cajun remoulade sauce
- 1 cup sauerkraut
- 4 slices Swiss cheese
- 2 split halfwise ciabatta rolls
ingredients
For the Cajun Remoulade Sauce
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 clove minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- to taste salt and ground black pepper
ingredients
For the Cajun Seasoning
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Method
Step 1
Prepare the Cajun Seasoning: Mix all Cajun seasoning ingredients in a bowl. Store any extra in an airtight container.
Step 2
Prepare the Cajun Remoulade Sauce: In a bowl, combine the mayonnaise, dijon mustard, lemon juice, minced garlic, 1 tablespoon of Cajun seasoning, hot sauce, Worcestershire sauce, paprika, salt, and ground black pepper. Mix well and refrigerate until ready for use.
Step 3
Season and Cook the Grouper: Season the grouper fillets generously with the Cajun seasoning. In a skillet, heat 1 tablespoon of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat. Cook the fillets for 3-4 minutes per side, until a golden crispy crust develops. Set aside.
Step 4
Toast the Ciabatta: Drizzle the ciabatta rolls with extra virgin olive oil and toast them until golden brown.
Step 5
Assemble the Sandwiches: Spread cajun remoulade sauce on both halves of the ciabatta rolls. Place a slice of Swiss cheese on one side, and top with a grouper fillet, another slice of Swiss cheese, and sauerkraut. Cover with the top halves of the ciabatta.