Grilled Grouper Collar has a rich flavor and tender, juicy meat. Today I'll show you how to grill grouper and other fish collars on the grill and in the oven. Cooked on the bone, the fish collar, also called the throat, is one of the best-tasting parts of a fish.
Quick Look: How To Grill Grouper Collar
- Taste: Rich, buttery, and mildly sweet, with moist, flaky meat and crisp skin.
- Total time: 35 minutes
- Main ingredients: Grouper collar, olive oil, Old Bay or blackened seasoning, salt, pepper, and lemons
- Tools needed: Outdoor grill, grill brush, long-handled tongs, and an instant-read thermometer
- Why you'll love it: The collar stays juicy while the skin becomes crisp and charred. It's easy to season, packed with flavor, and makes delicious use of an often-overlooked cut of fish.
Jump to:
- Quick Look: How To Grill Grouper Collar
- What is a Fish Collar?
- What Does Grouper Collar Taste Like?
- Ways to Cook Grouper Collar
- What You Need
- How To Cook Fish Collars
- To Broil or Roast the Fish Collar in The Oven
- What Goes with Grouper?
- Takeaway
- Grilled Grouper Collars FAQ
- More Key West Recipes
- Grilled Grouper Collars (Fish Throats)
What is a Fish Collar?
A fish collar is the section just behind the head and gills, where the head meets the body.
The collar, or throat, includes the pectoral fin muscles and surrounding meat, and is a delicacy everywhere!
Use this recipe with red snapper throats, sea bass collars, and amberjack or yellowtail.
This throat weighs 3 pounds. It has a lot of meat!
What Does Grouper Collar Taste Like?
The collar is a somewhat fatty and juicy section of the fish. It tastes like delicate, sweet white fish. Fresh Florida grouper is sweet, has a large flake, and isn't fishy-tasting at all!
Ways to Cook Grouper Collar
Unlike the perfect-looking fish fillets we're accustomed to, the collar consists of meat sitting on top of cartilage and bones.
Like all fresh fish, fresh grouper throats need little seasoning to taste great. That means salt, pepper, and a little blackened seasoning or Old Bay.
I like to throw halved lemons on the grill with all grilled fish so they char and they're easy to squeeze over the fish.
Grouper collars can be broiled, grilled, roasted, fried, smoked, or poached.
What You Need
- Fish collar(s): Use grouper or another firm fish, such as red snapper, amberjack, yellowtail, or sea bass.fish collar(s)
- Olive oil: Helps the seasonings stick and encourages the skin to crisp.
- Salt and black pepper: Season the fish simply and bring out its natural flavor.
- Blackened seasoning or Old Bay: Adds savory flavor and a little heat.
- Lemon: Grill the halves alongside the fish, then squeeze the warm, charred lemon juice over the collar before serving.
- Fresh parsley or other herbs: An optional garnish that adds color and freshness.
How To Cook Fish Collars
- Preheat the grill to high heat. Oil the grates and clean them with a grill brush.
- Pat the fish dry with paper towels. Brush it with olive oil, then season with salt, pepper, and blackened seasoning.
- Place the fish and halved lemons on the grill. Flip the fish after 10 minutes. For very large collars, flip them after 20 minutes. You don't need to flip the lemons.
- The fish is done when the skin is crisp and the meat reaches 145°F. The flesh should be moist, opaque, and flake easily with a fork.
To Broil or Roast the Fish Collar in The Oven
Oven-roasting fish collars is simple. Preheat your oven to 425°F or switch it to broil.
Brush the collars with olive oil and season with salt and pepper or Cajun blackened seasoning. Place them directly on a baking pan or line the pan with foil for easier cleanup.
Broil or roast for 10 to 30 minutes, depending on the thickness, until the fish is white and flakes easily with a fork. Let the collars cool for 5 minutes before serving.
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a sealed container for up to 3 months.
What Goes with Grouper?
When you're outside grilling your fresh catch, you only need salt, napkins, and cold drinks.
In the kitchen, pair your grouper with roasted tiny red potatoes, lemon asparagus rice, 3 Bean Salad, or mango pico de gallo.
It also goes with a tossed green salad.
Takeaway
Fish collars are flavorful delicacies that can be hard to find.
Located between the head and body behind the gills, the collar is a bony piece of meat covered in thick skin, which helps prevent overcooking and keeps the meat from drying out.
Grouper is a lean, high-protein fish.
Tuna, red snapper collars, amberjack, hamachi, and yellowtail collars are also delicious. They can be hard to find, but their rich meat is worth seeking out.
Try more Simple Fish Recipes to make the most of every fresh catch.
Grilled Grouper Collars FAQ
Grouper collar has a rich, meaty flavor. It's one of the most flavorful parts of the fish, similar to a cross between the cheek and the fillet.
The fish is done when the meat turns white, flakes easily with a fork, and the skin is golden and slightly crisp. Cooking time depends on thickness but usually takes 10 to 20 minutes on the grill.
Yes. This recipe works great with red snapper, yellowtail, and tuna collars. Just adjust the cooking time based on the size and thickness of the collar.
Check local fish markets early in the morning, when the day's catch is being cleaned. Keys Fresh Seafood Market in Stock Island often has them, and I found these at Key Largo Fisheries. If you catch and clean your own fish, save the collar instead of discarding it.
Grilled Grouper Collars (Fish Throats)
Equipment
- Outdoor grill
- Grill brush
- Long-handled tongs
- Basting brush
- Instant-read thermometer
Ingredients
- 1 Grouper collar (throat) or other fish collar (red snapper, amberjack, sea bass, etc.)
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon Old Bay or blackened seasoning
- 2 lemons
Instructions
- Preheat the grill to high heat. Oil the grates and clean them with a grill brush.
- Rinse the fish under cold water and pat dry with paper towels. Brush the fish with olive oil, then season with salt, pepper, and seasoning.
- Place the fish and halved lemons on the grill. Flip the fish after 10 or 15 minutes, depending on its size. Remove the lemons when they're charred.
- The fish is done when its flesh reaches 145°F, is opaque, and flakes easily with a fork. The skin should be charred. Let it rest for a few minutes after grilling.
Notes
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (use more if you prefer spicy food)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
