2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Cobia Sliders with Goat Cheese and Tomato Jalapeno Chutney

 
  • These sliders are a great healthy alternative to the usual BBQ fare. The mild flavor of the fish is complimented by the creamy cheese and then kicked up by the tangy chuntey. Stand back White Castle!
  • We like the sweet, mild, firm flesh of Cobia for the sliders. You could also use grouper, snapper or wreckfish as a substitute.

Ingredients
  • 2 lb cobia fillets, boned, skinned and finely chopped
  • 4 cups onions, finely minced
  • 1 cup panko bread crumbs
  • 5 tablespoons ketchup
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons yellow mustard
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt
  • 8 ounces herb goat cheese, deep chilled
  • Tomato Jalapeno Chutney Recipe



Directions
  • In a saute pan, cook onions in extra virgin olive oil untill carmelized, about 20 to 30 minutes. Let cool 30 minutes. Combine all ingredients including onions in large bowl.
  • Form small patties using 1/2 cup measure. Makes 16 patties. Refrigerate for 30 minutes. Brush with canola oil before grilling.
  • Slice goat cheese into 16 slices. If you place cheese in freezer for 15 minutes, it will be easier to slice.
  • Place slider on medium high grill for about 4 to 5 minutes per side. After the first flip add a slice of cheese. Place on roll with a dollop of chutney.
  • We like small challah rolls as the sweetness compliments the tomato-jalapeno chuntey.
  • Serves 6 to 8 people. Enjoy!

 

Dirk's Fish and Gourmet Shop © 2011