Grilled Fish Collars Recipes

Steps:

• Fill a large pot with 6 cups water and bring to a boil. Add the prunes and kombu and cook over medium heat for 45 minutes. Strain and return the liquid to the pot. (Discard the prunes and kombu, or reserve for other use. Keep in mind that the prunes might have a slightly briny taste.) Turn the heat to low and simmer for another 30 minutes, until the sauce thickens and reduces to a deeper flavored syrup. You should have about 2 cups.
• Heat a grill (preferably with hickory) until the grate is at high heat. (Alternatively you can set the oven to broil and cook them the same way on aluminum foil.) Brush the collars with the sauce. Grill (or broil), basting frequently with the sauce, for 2-3 minutes, checking to make sure the collar is seared and golden on one side and then flipping and searing on the other side for another 1-2 minutes, until just cooked. Remove immediately and serve with sauce on the side.

Steps:

• Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15-20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 1/4 cup tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavor).
• Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.
• Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 1/4 cup tare, until skin is lightly charred and crisp, 5-7 minutes. Turn salmon and grill until other side is lightly charred (don't brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.

Steps:

• Prepare a grill for cooking and preheat the oven to 350 degrees F.
• Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don't be stingy, the more sauce, the more flavor).
• Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges.
• Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.

Steps:

• For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
• For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way 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!
• Mix the grated daikon and shiso in a small bowl.
• Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.