BBQ FISH COLLARS

BBQ FISH COLLARS

BBQ FISH COLLARS

BBQ FISH COLLARS

BBQ FISH COLLARS

We love using fish collars for staff meals at our restaurant.They’re some of the tastiest bits of the fish! Fish collars containa high level of delicious fats and are a cut that can be easily andquickly grilled, which is key for staff meals.
Prep Time 20 mins
Cook Time 15 mins
Course FISH
Servings 4

Equipment

  • 1 UPPLAGA Plate
  • 1 SANDVIVATea-towel
  • 1 SVALKA Wine glass
  • 1 FLÅDIS Basket

Ingredients
  

SCRAPS

  • Fish collars
  • Fennel fronds
  • Carrot greens
  • Beet tops
  • Turnip greens
  • Celery leaves

BBQ FISH COLLARS

  • 4 cups (225–275 g) a mixture of anycombination of the following, based onavailability, washed and dried
  • 2 2 tbsp (30 ml) grapeseed oil
  • Sea salt to taste
  • ¼ ¼ cup (60 ml) tomato chili sauce

FROND SALAD

  • 9 cups (225–275 g) a mixture of anycombination of the following, based onavailability, washed and dried
  • Fennel fronds, separated into small pieces
  • Baby turnip greens, cut into 1-inch pieces
  • Carrot greens, separated into small pieces
  • Baby beet greens, cut into 1-inch pieces
  • Celery leaves, chopped

Instructions
 

BBQ FISH COLLARS

  • Prepare a hot grill, charcoal is ideal.
  • Rinse and pat the fish collars dry, brushwith the grapeseed oil, and season withthe sea salt.
  • Brush the fish collars with the tomatochili sauce. Grill for 3 to 5 minutes perside or until the internal temperature is135°F (55°C). Temperature of the grill mayvary, so checking internal temperatureis recommended.

FROND SALAD

  • Toss all ingredients together in a large bowl.

PLATING

  • Place the BBQ fish collars on a long platterand drizzle with the tomato chili sauce.
  • Scatter frond salad on top of fish and servewith rice if desired.
Keyword BBQ FISH COLLARS
Tried this recipe?Let us know how it was!

 


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