Grilled Hamachi Collars with Orange Miso Glaze
Time: 30 minutes
When it comes to an underrated fish cut, collar is high on our list. The rich and succulent collar is a breeze to prep on the grill, and tastes great with a variety of marinades. Try Grilled Hamachi Collars with Orange Miso Glaze for an easy new summer dinner.
INGREDIENTS
Yield: 6 servings
- 8 ea. Hamachi Collars
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1/2 teaspoon miso paste
- Juice and zest of 1 orange
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon chopped fresh ginger
- 1/2 teaspoon salt
PREPARATION
Step 1
Preheat the grill while you begin preparing the glaze. In a small saucepan, combine the soy sauce, miso paste, orange juice and zest, sugar, water, and chopped fresh ginger.
Step 2
Cook on medium heat for 5-10 minutes, or until reduced to just coat the back of a spoon.
Step 3
While glaze is reducing, pat down Hamachi collars with a clean paper towel. Season with salt.
Step 4
Lightly coat the collars with a cooking oil of your choice. Add to the grill, and grill over high heat for about 10 to 20 minutes, depending on the size of the collars and the temperature of the grill.
Step 5
Remove collars when they are fully cooked and a little charred. The flesh should flake easily with chopsticks or a fork. Drizzle on the orange miso glaze and serve with rice and salad.
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