TILAPIA REUBEN SANDWICH
Ok ... everyone is familiar with reubens ... and southerners know the grouper reuben which is very good. Well for some, grouper is very expensive and sometimes not always available. So here is my twist. This is a great double decker sandwich, still grilled with all the traditional flavors and a little twist. This sandwich is so big it is great as a main course or just cut in half and served with a side of soup. A creamy potato soup or any favorite would make this dinner.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 20m
Yield 4-8 full or half sandwiches, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Kraut -- Lets get the sauerkraut layer started. Add 1 teaspoon of the butter to a small saute pan and melt on medium high. Add the onions and caraway and cook until soft and slightly golden brown, Maybe 4-5 minutes. Add the sauerkraut (drained) and let simmer on medium low until every thing is combined and some of the liquid reduces.
- Fish -- First the fish should be taken out of the fridge so they are close to room temperature Then in a pie pan or small dish add the flour, cayenne, salt and pepper. Dip the fish in the flour mixture and coat both sides, just to get a light coating. This is not a heavy crust, just a light crust is all.
- Saute -- In a large saute pan, add 1 tablespoon of the butter and bring to medium high heat. Saute the fish until golden brown on each side. They will only take 2-3 minutes per side. Remove and let cool for just a minute or two.
- Use a fork and lightly break up the fish, not flaked like canned tuna, just break it up lightly so it isn't "one whole piece" on the sandwich.
- Sandwich -- Now build the sandwich, 1 slice of bread topped with thousand island dressing (go easy on the dressing), cheese, fish, then top with a couple of spoons of the sauerkraut and onions. Next, a slice of cheese and bread with thousand island spread on the inside, then repeat. Topped with more thousand island (again go easy), cheese, fish, sauerkraut, cheese and the final bread for the top.
- Remember this is a double decker sandwich so don't make the layers too thick.
- Grill -- In a saute pan or grill pan. Spread the outside top and bottom with a light "smear" of butter and grill on medium to medium low to toast the outside and get nice and golden brown. As they grill I like to cover so the cheese melts. Use a large lid or just a piece of foil will work fine, just don't grill on high, let it go slowly. Cut these in half and serve 1/2 per person they are big and delish!
TILAPIA SANDWICH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
- Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
- Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
- Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.
PAN FRIED TILAPIA SANDWICH
Tilapia is grilled with butter, Old Bay seasoning, and garlic, and then set atop toasted multigrain bread with melted pepper jack cheese and a sauce of mayo, dill relish, red onions, tomato, and a piri piri kick.
Provided by NAN13
Categories Seafood Fish Tilapia
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
- Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
- Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.
Nutrition Facts : Calories 798.3 calories, Carbohydrate 31.5 g, Cholesterol 142.7 mg, Fat 55.3 g, Fiber 5.4 g, Protein 43.7 g, SaturatedFat 21.5 g, Sodium 1307.6 mg, Sugar 6 g
REUBEN SANDWICH
Provided by Food Network
Number Of Ingredients 14
Steps:
- Make the Russian Dressing (recipe follows).
- If the bread is not fresh. put the bread slices in a steamer until they soften.
- On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted.
- Heat the drained sauerkraut in a saucepan.
- Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.
- In a medium bowl combine all ingredients until blended.
- Suggested drink: Paulaner Heffeweissen
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TILAPIA (FISH) REUBEN SANDWICH RECIPE - RECIPEZAZZ.COM
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Servings 4Calories 211 per serving
- Fish ... Add the flour, cayenne, Old Bay seasoning, salt and pepper to a small dish or to a ziploc bag. Then, add the fish, 1 filet at a time, and shake or dredge in the flour mix to coat. You don't want a heavy coating. Set the fish to the side to rest for 5 minutes before frying.
- Fry ... Add the oil to a saute pan (non-stick works best) and heat to medium high heat. Saute the fish on each side until golden brown; for Tilapia, about 3-4 minutes per side. Remove to a plate, cover with foil, and let it cool slightly. Then break up the fish using a fork. About 3/4 of each filet per sandwich.
- Sandwich ... Now, you can make your own thousand island dressing; but I find that a good store bought brand works just fine for this. Also - make sure the sauerkraut is at room temperature.
- Add the dressing to the first slice of bread (go lightly), then 1 slice of cheese, fish, sauerkraut, onion slices, another slice of cheese; and finish with the last bread slice slathered with the dressing. I don't add too much dressing, too MUCH can make a soggy sandwich. You can always add dressing on the side for those who like that.
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