Grilled grouper collar has 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
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What is a Fish Collar?
A fish collar is the unit of every fish located 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, seabass collars, and amberjack or yellowtail.
This throat weighs 3 pounds. It has a lot of meat on it! I cut it in half and grilled half of it today.
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 it's not 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 very little seasoning to make them taste great. That means salt and pepper and a little blackening 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)
- salt
- pepper
- blackening seasoning or Old Bay
- lemon
- parsley or other fresh herbs
How To Cook Fish Collars
- 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 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. The lemons do not need to be flipped.
- The fish is done then the skin is crispy and the meat inside is cooked through to 145°F. The flesh should be moist and opaque and easily flake 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 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, all you need are salt, napkins, and cold drinks.
In the kitchen, pair your grouper with some Roasted Tiny Red Potatoes, Lemon Asparagus Rice, Black Bean Salad, or a Mango Pico de Gallo. It also goes with a big green salad.
Takeaway
Fish collars are a flavorful delicacy that are kind of 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 source of protein and high in protein.
Tuna, red snapper, amberjack, and yellowtail all have collars. They're hard to come by, but when you get one, savor every bite.
Use this red snapper collar recipe or try more high-protein fish recipes to make the most of every fresh catch.
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, amberjack, yellowtail, and tuna collars. Just adjust the cooking time based on the size and thickness of the collar.
Try any fish market in the morning when they're putting out the fish. Keys Fresh in Stock Island has them quite often. I got these at Key Largo Fisheries.
Grilled Grouper Collars (Fish Throats)
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
