Grilled Yellowtail Collars
The “collars” of a fish are most often thrown away with the carcass of your catch, but you’re missing out on an amazing treat. The “throat area” of the fish including the pectoral fins is a plump, meaty part, and here is a recipe from Chef Jenn Felmley that was shared with Collaboration Kitchen.
- 1 cup mirin
- 3 (1/4 inch thick) “coins” of ginger
- 3 Cloves garlic, peeled
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. lemon juice
- ¼ cup orange juice
- 1/8 to ½ Tsp. Rayu (or hot sesame oil).*
- 2 Whole yellowtail collars (about 3-pounds total), cut in half and fins removed
- As needed grape seed oil
- As needed kosher salt and freshly ground pepper
- In a saucepan over medium-low heat combine mirin, ginger, and garlic; reduce mirin till thick syrup (should coat the back of a spoon).
- Reduce heat to low and stir in soy sauce, lemon juice, and orange juice; simmer for 5 minutes. Divide sauce into 2 bowls.
- Lightly brush fish collars with oil and sprinkle both sides of fish lightly with salt and pepper.
- Preheat a grill or grill pan to medium heat. Place fish onto the grill flesh side down, grill till golden brown crust forms (about 5 minutes). Flip fish and grill skin. Cook for 5 minutes and reduce heat to medium-low heat.
- Brush the fish with dipping sauce and grill for 5 more minutes, brushing with sauce several times during the 5 minutes cooking (to coat collars in sauce).
- When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way to check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you’re ready
- To serve; spoon the remaining sauce over the fish collars and serve with the side of your choice.
- *If you don’t like spice replace the Rayu (or Hot Sesame Oil) with sesame oil.