I think I could eat any meat in a Reuben style sandwich. I love turkey, I love pastrami and corned beef—but, Tilapia? Hmm. Fish on a Reuben? When the husband mentioned that he had heard about a Grouper Reuben—and that we should make a Tilapia Reuben--I was a little hesitant to give it a try. I just wasn’t sure how to make flavors work together in an edible fashion. How should I prepare the fish to blend with the traditional Reuben’s sauerkraut, Thousand Island dressing and rye bread? With horseradish, mustard and pretzels—of course. Our Tilapia Reuben recipe was born.
Ingredients for a Tilapia Reuben
First for the Tilapia or Fish Cakes
1 lb. Tilapia or similar, mild, white fish, poached
2 Tbsp. Chopped Yellow Onion
Seasoning Old Bay
¼ tsp. Garlic Powder
1 tsp. Dill Weed
5 Tbsp. Horseradish Sauce
3 Tbsp. Yellow Mustard
1 Egg, Lightly Beaten
1/3 c. finely ground Mini Pretzels (about 20)
2 tsp. Olive Oil for frying the Tilapia “cakes”
Then for the Tilapia Reuben
1 ½ c. Sauerkraut, drained and warmed
6 Slices of Swiss Cheese,
Salad Dressing Tbsp. Thousand Island
8 Slices of Rye Bread
Butter (to spread on bread before grilling the Reubens)
Instructions for a Tilapia Reuben
Mix the tilapia or fish cake ingredients. Combine the fish, onion, seasonings, mustard, horseradish sauce, egg and 1/3. c. ground pretzels in a large mixing bowl. Divide the fish mixture into four equal, cake-like patties.
Fry tilapia cakes and keep them warm. Preheat oil in a non-stick skillet until hot—but, not smoking. Over medium heat, fry fish cakes on each side until golden brown (about 2-5 minutes per side).
Prepare the rye bread—and pre-heat a griddle or grill pan. Butter one side of each of the slices of rye bread.
Build the Tilapia Reuben and grill it. Place a slice of rye bread, buttered side down, onto the griddle or grill pan, add ½ slice of Swiss cheese to the bread, then layer on one tilapia “cake”, ¼ of the sauerkraut, a Tbsp. of the
salad dressing and a full slice of Swiss Cheese. Top with a slice of rye bread, buttered side up. Fry on each side until the bread is golden brown and the cheese is melted. Thousand Island