By Chef Alan Zox
Seafood Reubens are becoming more and more popular on Cape Cod. Not to be confused with Corned Beef Reubens, the seafood version has a delicious range of options. But all of these seafood dishes have a common thread which involves the briny scent of the sea which means they are still fresh. If they smell too much like fish they are not fresh. When fish is fresh or frozen shortly after they are purchased or caught, they are delicious eaten roasted, grilled, fried or sautéed. Try these sandwiches with cod, tuna, soft shell crab or halibut. They are all wonderful.
Cooking a Seafood Reuben is easy if you simply coat your fish with crushed Ritz crackers, and then place 2 tablespoons of butter on top. Preheat the oven to 400 degrees for 20 minutes and remove. I used panko in the recipe below because it’s made of rice and is gluten-free, unlike Ritz crackers. I also enjoy using sauerkraut with seafood Reubens, but it may not work for you. Coleslaw seems to work better for many people. Just follow the instructions below and you may discover a new way to savor Father’s Days. Enjoy!
Recipe: Seafood Reuben with cod or soft-shell crab
Mayonnaise Recipe Yields 1 ½ cups ¾ cup canola oil