Grilled

Recipe of Appetizing Grilled tuna collar

By Simply Recipes 28 March 2020
Recipe of Appetizing Grilled tuna collar
Recipe of Appetizing Grilled tuna collar

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Grilled tuna collar. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Grilled tuna collar Recipe. Get the Recipe: Grilled Salmon Collars. Explore Bon Appétit Grill Fish Salmon Tuna cook like a pro.

You can have Grilled tuna collar using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Grilled tuna collar

  1. Take 1 of tuna collar.
  2. It’s 1/2 tsp of salt.
  3. Prepare 1/2 of lemon or your favorite citrus.

Some good candidates include: striped bass, salmon, lake trout, redfish, tautog, yellowtail, white seabass, really big Pacific rockfish or largemouth bass, lingcod, snapper or grouper, and sablefish, also known as black cod.Grilled tuna collar Once you luckily got a tuna collar, it is promised that you will have an extravagant meal!The collar sputters a bit from its natural fish oils, so cook over low heat.Lay the yellowtail collar on a small clean grate and set directly over the fire.

Grilled tuna collar instructions

  1. Put the salt thoroughly on the tuna collar, leave it for 5 minutes..
  2. Heat up the fish grill. Once the grill is heated up, start grilling the tuna collar..
  3. Grill for about 7-8 minutes, turn the tuna, grill the opposite side for another 7-8 minutes..
  4. Make sure that the tuna is well heated, and serve on a plate with your favorite citrus..

This stuff is just plain delicious.So the next time you get home and see the collars in your fish cleaning bag, don't throw them out.Grilled Fish Collars You can use the collar from any large fish here.

This will cook through to the middle provided that your grill is good and hot.You want to remove tuna from the grill before the surface starts to get crusty and burns.The tuna collar was wonderful, from the crispy outside to the tender, almost raw flesh hiding in the deepest crevices of the bone, with delicious salt-baked tuna in between.The yuzu kosho, a peppery/citrusy condiment, stood up to the richness of the tuna while the grated daikon cut the oiliness.Season the yellowtail collars lightly with salt and arrange skin side up on a large rimmed baking sheet.

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