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Grouper Collar

author
Daniel Brown
• Saturday, 07 November, 2020
• 8 min read

This dry rubbed grilled grouper collar (AKA fish collars or necks) recipe is visually stunning and also delicious. A little about fish collars: we have a CSF (community supported fishery) from Abundant Seafood in Charleston, SC.

(Source: www.aquatechasia.hk)

Contents

The collar is like the “neck” of the fish and is behind the gills and includes the fins. This is part of an area that usually gets “thrown away” (they still use if for something else) for commercial use when the fish is filleted.

They come in all sizes depending on the fish and the smaller ones could be eaten like BBQ wings. The skin is tasty and crunchy and you can eat it straight off the bone so to speak.

It fits 6 strip steaks perfectly and is portable (you have to buy this separate and also an adapter hose) so you can easily take it with you camping. EatSimpleFood.com This grilled grouper collar (AKA fish collars or necks) recipe is visually stunning and also delicious.

Author: became Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 6 1 x Category: Main Dish Method: Grill Cuisine: Low Country Diet: Gluten Free Line a lightly oiled piece of aluminum foil over the grates.

While collars are great broiled or grilled, their meaty texture also holds up exceptionally well to frying, as in this recipe for tempura-fried collars with notes of cool, spicy, and sweet. William Dissent describes how to remove collars if butchering at home, but if you’re short on time, do your local fishmonger a favor by buying an item that usually goes to waste.

(Source: www.aquatechasia.hk)

1 kohlrabi, peeled and julienne 1/2 cup julienne fennel 1/4 cup olive oil 1/4 cup julienne red onion 1/4 cup julienne red bell pepper 1 Fresno Chile pepper, cut into rings 2 tablespoons basil, chiffon 2 tablespoons cider vinegar 1 teaspoon honey Salt and ground black pepper to taste Method Make Chile sauce: in a bowl, mix all ingredients until combined.

Make aioli: bring a pot of water to a simmer and blanch garlic until tender, about 4 minutes. Whisk mayonnaise, garlic purée, and lemon juice.

Make slaw: place all ingredients into a bowl and toss. If using whole fish, butcher the grouper by removing the fillets from the head and spine.

The pectoral fin of the grouper will still remain intact along the exterior of the collar. To serve, place a large round circle of the green garlic aioli on 4 plates.

Sprinkle with dried Aleppo peppers around the plate, dollop sweet Chile sauce on the side, and serve immediately. While collars are great broiled or grilled, their meaty texture also holds up exceptionally well to frying, as in this recipe for tempura-fried collars with notes of cool, spicy, and sweet.

cucumbers jelly collars grouper pepper mise place
(Source: jamesabrock.wordpress.com)

Method Make Chile sauce: in a bowl, mix all ingredients until combined. Make aioli: bring a pot of water to a simmer and blanch garlic until tender, about 4 minutes.

If using whole fish, butcher the grouper by removing the fillets from the head and spine. The pectoral fin of the grouper will still remain intact along the exterior of the collar.

To serve, place a large round circle of the green garlic aioli on 4 plates. Sprinkle with dried Aleppo peppers around the plate, dollop sweet Chile sauce on the side, and serve immediately.

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Sources
1 en.wikipedia.org - https://en.wikipedia.org/wiki/Atlantic_goliath_grouper
2 www.floridamuseum.ufl.edu - https://www.floridamuseum.ufl.edu/discover-fish/species-profiles/epinephelus-itajara/
3 myfwc.com - https://myfwc.com/fishing/saltwater/recreational/goliath/