Cod Reuben

Ingredients

• 1/2 cup whole milk plain yogurt
• 2 green onions, diced
• 1/8 cup diced red onion
• 1 tablespoon relish (dill or sweet)
• 1 tablespoon horseradish root, freshly grated (or sub prepared)
• 1 teaspoon tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon paprika or smoked paprika
• 2 cod fillets (~4oz each)
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 slices rye bread (Jewish rye preferred)
• 1/2 cup sauerkraut
• 2 slices Swiss cheese (optional), add more if desired
• 1 tablespoon butter

Instructions

1. 1

   --- Prepare Toppings: ---

2. 2

   Combine all ingredients for Russian dressing. Taste dressing, add more salt if it tastes bland, and/or more horseradish if you prefer it spicier. Set aside.

3. 3

   --- Cook Cod: ---

4. 4

   Add oil to a heavy pan, such as cast iron, and heat on medium-high heat. Pat cod dry, and then dry it off again. Wet fish will stick to the pan.

5. 5

   Set cod in hot pan, and DO NOT TOUCH IT. Set a timer for 4 minutes, and don't touch the cod until the timer goes off. (If your butter smokes a little, lower the heat slightly.)

6. 6

   Next, use a thin metal spatula to flip the cod. If it sticks to the pan, wait another 30 seconds. The fish will release when it's done cooking. Cook for another 4 minutes, and remove from pan.

7. 7

   --- Grill Sandwiches: ---

8. 8

   Lower the heat to medium.

9. 9

   Prepare sandwiches by layering one slice of bread, a thick layer of the Russian sauce, sauerkraut, the cod, cheese, and another piece of bread. If the cod is too small for the bread, you can flake it apart with a fork and spread it across the bread.

10. 10

    Add remaining butter to the pan, and grill sandwiches about 2 minutes per side, until each side is golden and the cheese is melted. Serve immediately.