Grilled Fish Collars Recipes

GRILLED FISH COLLARS

Grilled Fish Collars image

You can use the collar from any large fish here. Some good candidates include: striped bass, salmon, lake trout, redfish, tautog, yellowtail, white seabass, really big Pacific rockfish or largemouth bass, lingcod, snapper or grouper, and sablefish, also known as black cod. The fattier the fish, the shorter the marinade. I often marinate collars from salmon or lake trout only a few minutes. I also really like to grill salmon collars Japanese style; this method also works great for yellowtail.

Provided by Hank Shaw

Time 1h15m

Number Of Ingredients 7

Ingredients

4 collars from large fish (such as striped bass, yellowtail, salmon or snapper)
1/3 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper (or lemon pepper)
2 tablespoons mixed dried herbs such as basil, (thyme, oregano, mint)
1 to 4 garlic cloves, (sliced thin)
Lemon or lime wedges to serve

Steps:

Put the collars in heavy duty freezer bags and add all the remaining ingredients save the lemon wedges. Seal the bags and shake them around to coat the collars well. Marinate in the fridge at least 1 hour and up to overnight.
Get your grill nice and hot and clean the grates. Arrange the collars skin side up in one layer so they don't touch. Grill over high heat with the grill cover open until charred a little, about 5 minutes or so. Turn and do the same to the other side. If the meat's not cooked through (it will start to flake), give it a little more time.
Serve hot with lemon wedges and a bowl to toss the various bits of bone and fin.

Nutrition Facts : Calories 167 kcal, Carbohydrate 2 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 584 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SWEET AND SALTY FISH COLLARS

Sweet and Salty Fish Collars image

The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.

Provided by Mads Refslund

Categories Fish Prune Cod Grill/Barbecue Broil

Yield Serves 4

Number Of Ingredients 3

Ingredients

3 cups prunes (dried up from old ugly plums or hardened in the pantry is fine)
3 (8 × 3-inch) pieces (about ½ sheet) dried kombu
4 to 8 collars from cod, bass, or other large fish collars, about 3 pounds (see headnote)

Steps:

Fill a large pot with 6 cups water and bring to a boil. Add the prunes and kombu and cook over medium heat for 45 minutes. Strain and return the liquid to the pot. (Discard the prunes and kombu, or reserve for other use. Keep in mind that the prunes might have a slightly briny taste.) Turn the heat to low and simmer for another 30 minutes, until the sauce thickens and reduces to a deeper flavored syrup. You should have about 2 cups.
Heat a grill (preferably with hickory) until the grate is at high heat. (Alternatively you can set the oven to broil and cook them the same way on aluminum foil.) Brush the collars with the sauce. Grill (or broil), basting frequently with the sauce, for 2-3 minutes, checking to make sure the collar is seared and golden on one side and then flipping and searing on the other side for another 1-2 minutes, until just cooked. Remove immediately and serve with sauce on the side.

GRILLED FISH COLLARS

Grilled Fish Collars image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 fish collars
Salt and pepper
Chimichurri Sauce, recipe follows
Tortillas, for serving
4 limes, cut into wedges
1 1/4 cups olive oil
1 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/2 cup minced fresh thyme
1/2 cup red wine vinegar
1/4 cup minced fresh oregano
2 tablespoons minced garlic
2 tablespoons minced shallot
1 tablespoon dried red pepper
Salt and pepper

Steps:

Prepare a grill for cooking and preheat the oven to 350 degrees F.
Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don't be stingy, the more sauce, the more flavor).
Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges.
Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.

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