preface: this is not mine, but my boyfriend’s concoction [seriously]. these little guys may not be photogenic, but let me tell you they are quite the treat. you can serve them with the sauce of your choice. i find they are particularly delicious when smothered with chipotle aioli.
no food group gets the dogs as pumped up as fish. unfortunately for them, dogs are quite allergic to onions – the second most important ingredient in this recipe. given the right incentives [raw fish], dogs seem to leave all their manners at the door. just because we’re cooking fish tonight doesn’t mean it’s cool to jump on the counters. i mean, i see your argument… but no.
the sliders are straight forward, seeing that you have a food processor. which is why serving them to 12 wasn’t a problem [or maybe that was because Nick made them?].
i always love the idea of having guests over, and cooking up a feast for them to consume. the preparation is so
stressful and nerve-racking fun and self satisfying. but i will forewarn you, cleaning up after this one is quite the predicament. to do it, or not to do it. in my case, lesson learned. definitely DO it. otherwise your kitchen may need a 24 hour ventilation period.
it’s worth it though, stink or no stink – these are worth it.
3/4 – 1 lbs pacific NW halibut (substitute salmon)
1 red onion
1 bunch green onions
8 slider buns (brioche mini buns work quite well)
1/2 c canola oil
skin and bone the halibut. dice largely and place into your food processor. dice 1 c red onion and one bunch green onion, place in the food processor with the fish. add egg white from one egg. pulse lightly until the fish is broken up. form patties [balls] in parchment paper or plastic wrap about 2″ in diameter. refrigerate for 30 minutes. heat canola oil in pan on medium. fry halibut patties for 3 minutes on each side, or until golden brown.
warm oven to 325 degrees. slice buns and toast in oven for 5-8 minutes.
slather buns with aioli and patty – enjoy!
1/3 c mayo
2 tablespoons chiles in adobo sauce (canned)
2 tablespoons fresh cilantro
3 garlic cloves
1/2 tsp cumin
dash of salt and pepper
chop chiles, cilantro, and garlic. squeeze 2 tablespoons of lemon juice. add all ingredients to food processor. process until smooth. cover and refrigerate until ready to serve.