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!