Wild Alaska Halibut Reuben Sandwich

A thick Alaska halibut reuben sandwich on toasted rye bread

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings


  • 4 x Wild Alaska Halibut Fillets (4 to 6 oz each)
  • 4 tsp ground Coriander
  • Salt and Pepper, to taste
  • 8 slices Rye Bread
  • 4 oz 1000 Island Dressing, prepared
  • 8 slices Swiss Cheese
  • 2 cups Sauerkraut, prepared, drained
  • 4 Tbsp Butter, softened


Season each halibut fillet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Hold aside until needed.

Preheat oven to 400°F.

Lay out the 8 slices of bread and spread 1/2 oz of 1000 island dressing on each slice. Cut each piece of cheese on the bias, and place 2 of the cut slices on each piece of bread, covering as best you can.

Place one piece of fish on each of 4 pieces of bread. Top the fish with 1/2 cup of sauerkraut. Take the remaining 4 pieces of bread and close the sandwich, cheese down onto sauerkraut.

Heat a large oven-proof sauté pan. Butter top side of bread with 1/2 Tablespoon of softened butter, place butter side down into hot pan. Griddle until golden brown.

Butter exposed side of bread, carefully flip sandwich and place pan into oven.

Cook 5 minutes, or until cheese is melted and sandwich is heated through. Remove, cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)