Cobia Sliders with Goat Cheese and Tomato Jalapeno Chutney
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
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!