Prep 10 mins
Cook 10 mins
This sandwich is from Skipper's Smokehouse, Tampa, Florida.
- 1 (6 ounce) filet grouper
- 2 tablespoons cajun style blackfish seasoning
- 2 slices marbled rye bread
- 2 tablespoons thousand island dressing
- 2 slices swiss cheese
- 3 ounces sauerkraut
- Dip filet of grouper in melted butter and dredge in cajun blackfish seasoning. Place filet on hot flattop griddle for about 5 minutes and then flip over.
- Place slices of marble rye bread on flattop, top each with Thousand Island dressing and slices of Swiss cheese.
- Place sauerkraut on flattop.
- When the cheese is melted and the bread toasted, place filet on one slice of the bread.
- Top filet and the other slice of bread with warm sauerkraut.
- Remove sandwich from griddle, cut on a bias and plate with a pickle spear. Additional Cajun seasoning is optional.