Grilled Grouper Collars (Fish Throats)

Grouper grouper collar with rice and beans.

Grilled Grouper Collars (Fish Throats)

Grouper collars are one of the most prized cuts of large fish. Seasoned with classic Old Bay seasoning and perfectly grilled, they have crispy skin and moist, flaky flesh. Cook them until the skin crisps up, and the flesh turns opaque for an unforgettable meal.

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Prep Time 5

Cook Time 30

Total Time 35

Course Dinner, Lunch

Cuisine American

Servings servings

Calories 578.5 kcal

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

My three pound grouper collar was cooked through in 30 minutes. Your cooking time will depend on the size of the fish. A smaller fish collar could only take 10 minutes.

How To Roast or Broil Grouper Collars

Oven-roasting fish collars is simple. Preheat the oven to 425°F or switch to broil.

Brush the fish with olive oil and season with salt and pepper or blackened seasoning. Place the fish directly on the baking pan or use aluminum foil.

Broil or roast for 10 to 30 minutes, until the fish is white and flaky. Remove from the oven and let cool for 5 minutes.

Homemade Blackened Seasoning

Mix together the following in a small jar:

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

Store this mixture in a covered jar in your pantry for up to 3 months.

Grilled Lemon Halves

The lemons go right on the grill near the fish. They do not need any seasoning. After 15 or 20 minutes, move them to a cooler part of the grill or remove them from the grill.

Nutrition

Calories: 578.5kcalCarbohydrates: 11.4gProtein: 89.3gTotal Fat: 19.1gSaturated Fat: 3.1gCholesterol: 167.8mgSodium: 243.4mgPotassium: 2353.7mgFiber: 3.3gSugar: 2.8gNet Carbohydrates: 8.1g

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