Click the image for the original blog post containing this recipe. Ingredients
Directions
Nutrition (per serving...2 servings total for recipe): 300 calories, 1g carbs, 16g fat (fish/olive oil), and 37g protein. (calculated with www.myfitnesspal.com/recipe/calculator).
- 4 fish collars from halibut, lingcod, amberjack, salmon, redfish, or other large (about 5 lb) fish
- 1 tbsp extra virgin olive oil + ½ tsp for scallions (green onions)
- kosher salt to taste (I used about ½ tsp)
- freshly ground white and black pepper, to taste (about ¼ tsp of each)
- 1 bunch of scallions, split down the middle, roots removed (reserve ½ tsp chopped for garnish)
- 1 tbsp DARK soy sauce (thicker than regular soy sauce)
- 2 tsp yuzu juice (or 1 tsp lemon juice and 1 tsp fresh orange juice, if yuzu isn’t available)
Directions
- Trim up the fish collars and get rid of fins if you want (optional).
- Heat grill to high (mine hits about 600 degrees Fahrenheit...note: all grills are different).
- Rinse the collars and soak in water for about 10-12 minutes. Remove and pat dry with paper towels. Stick in the fridge for another 10 minutes (optional, but helps remove all moisture).
- Drizzle collars with olive oil and season with salt and white/black pepper to taste.
- Drizzle remaining ½ teaspoon of oil over green onions. Add salt/black pepper to taste.
- Grill fish, flesh side down, for about 5 minutes. Flip and grill for 3-6 more mins (depending on the size of your fish collars). Remove fish from grill. Set aside.
- Grill green onions for 2 minutes, flipping once halfway through. Put on serving platter.
- Mix together dark soy sauce and citrus juices. Use this as a dipping sauce on the side or pour it over the collars...whichever you prefer. Serve with vegetables and rice.
Nutrition (per serving...2 servings total for recipe): 300 calories, 1g carbs, 16g fat (fish/olive oil), and 37g protein. (calculated with www.myfitnesspal.com/recipe/calculator).
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