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Grilled Hamachi Collars with Soy and Ginger Glaze

Want to hit the grilled but looking for something light and not too time consuming. Well this is a perfect recipe for you! Hamachi collars(or yellowtail collars) is by far one of the easiest cuts of fish to cook. The layers of skin and fat keep the fish from drying out so you always end up with moist pieces of meat. I’ve been making this for years and I never get tired of it. Quick tip: Let the fat render while collars are on the cool side of the grill to make the skin crispy.

4 tablespoons dark soy
1 tablespoon mirin
1 teaspoon ginger paste
1 1/2 teaspoons garlic paste
1 teaspoon miso
1 1/2 tablespoons honey
1 teaspoon yuzu juice
1 tablespoon asahi ponzu sauce
4 yellowtail collars
High heat cooking spray

In a small bowl whisk together the first 8 ingredients. Place yellowtail collars in a ziplock bag. Pour marinade into ziplock bag. Remove as much air as possible from bag. Seal ziplock and transfer to fridge for 30-60 minutes.

Once the collars have marinated remove them from ziplock bag and transfer to plate.

To make glaze. Pour remaining marinade into a small sauce pan. Over medium high heat bring marinade to a simmer and reduce to about half or until it start to thicken. Remove pan from heat set glaze aside to cool down.

Now it’s time to prepare the grill. Add charcoal to one side of the grill. Light charcoal and bring it to a medium high heat. Spray the grill grates with cooking spray to prevent the collars from sticking. Transfer collars to grill. Cook each collars about 5 minutes on both sides then move the to the cooler side of the grill. Brush the collars on both sides with the glaze. Close the grill lid and continue cooking for 15 minutes. Brush the collars with remaking glaze then transfer to plate. Serve immediately.

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