I don’t get tired of “Reuben’s”, which is technically a hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, and is typically grilled between slices of rye or pumpernickel bread. Bill is always asking for more fish in our diet and I wanted to change things up a bit with some Halibut I recently prepared. Looking around what I had on hand in the fridge and pantry, I came up with this different, but delicious dish!
I don’t use the spice Caraway a whole lot, but know that it pairs wonderfully with sauerkraut. Strongly aromatic, this seed is a member of parsley or Umbelliferae family; a large family of herbs that also includes dill, anise, fennel, cumin, etc. The caraway “seed” is actually the fruit! It is often used to flavor breads, alcohol, cake, cheese, soup, fruit, dips and of course cabbage. What I didn’t know is that they have their own food value, and indeed, have several health benefiting nutrients, minerals, vitamins and anti-oxidants. The seeds are rich in minerals such as calcium, magnesium, selenium, phosphorous and potassium. It also contains a variety of vitamins including Vitamin C! Since I have learned that they are also helpful for high blood pressure, cholesterol, gall bladder and kidney issues; I’m trying to fine more uses for this sweet, warm aroma’d spice!
2 Halibut Fillets
2 Tablespoons Flour
Cayenne, dusting to taste
Salt & Pepper, to taste
1 Tablespoon Butter
Extra Virgin Olive Oil
1/2 Onion, sliced
1/2 Can Sauerkraut, drained
Pinch Caraway Seed
Baked Potato & Sweet Potato, left over’s diced
2 Slices Pumpernickel Bread, diced to make Crutons
2 oz. Corned Beef, deli meat sliced
Swiss or Mozarella Cheese, shredded
Thousand Island Dressing
Saute the onion and caraway seed in a little bit of olive oil until golden brown and it begins to become translucent.
Add sauerkraut and cook, tossing until browned some and hot through. Set aside.
Brown the cubed, cooked potatoes and bread with a little bit of olive oil. Season with salt and pepper, to taste.
Cut the deli meat into strips and season the halibut. Dust the fish with the flour and saute both meats. I pushed the beef aside once heated and browned slightly and made room to cook the fish.
Saute the Halibut in the corned beef oil (you may need to add a little butter and/or oil) in a large saute pan over medium-high heat. Sear the fish for three to four minutes on each side. until the fish has a light crust on both sides.
Place the potatoes on the plate. Layer by stacking the fish next. Top with the corned beef, sauerkraut and top with shredded cheese. Broil just until the cheese is melted and brown. Drizzle with thousand island salad dressing.
We paired this dish perfectly with a Chardonnay from Thumb Print Cellars out of Healdsburg, CA.