Charcoal-Grilled Yellowtail Collar

  1. Prepare a barbecue using hardwood charcoal (the fire needs to burn down, so do this a good 45 minutes before cooking).
  2. The collar sputters a bit from its natural fish oils, so cook over low heat.
  3. Lay the yellowtail collar on a small clean grate and set directly over the fire.
  4. Sprinkle lightly with salt from a foot above the fish and cook slowly for about 10 minutes.
  5. Flip carefully and salt the other side.
  6. Flip every 10 minutes or so and cook for a total of 20 to 30 minutes, depending on the thickness and the heat.
  7. Alternatively, broil slowly on a rack set over a foil-lined broiler pan in the third position from the top of the oven.
  8. Check after 5 minutes to gauge the broiler heat.
  9. If the collar is browning too quickly, move the rack to a lower position.
  10. Turn several times for even cooking and browning.
  11. Depending on the broiler, this will take from 10 to 15 minutes.
  12. Transfer the collar from the grill to an attractive plate.
  13. Squeeze a few spoonfuls of grated daikon in your fist to remove excess liquid, mound on the plate next to the collar, and drizzle the center of the mound with soy sauce.
  14. Let people dig in with chopsticks as a convivial first course or snack with drinks before dinner.

yellowtail collar, salt, daikon, soy sauce

Taken from www.foodrepublic.com/recipes/charcoal-grilled-yellowtail-collar-recipe/ (may not work)

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