This dry rubbed grilled grouper collar (AKA fish collars or fish necks) recipe is visually stunning and also delicious.
A little about fish collars: we have a CSF (community supported fishery) from Abundant Seafood in Charleston, SC. Last week, Mark (the fishmonger) had Grouper Collars.
The collar is like the "neck" of the fish and is behind the gills and includes the fins. Another analogy might be the upper belly/"chest" of the fish.
This is part of an area that usually gets "thrown away" (they still use if for something else) for commercial use when the fish is filleted. You eat this part if you are cooking/eating the whole fish.
They come in all sizes depending on the fish and the smaller ones could be eaten like bbq wings. The skin is tasty and crunchy and you can eat it straight off the bone so to speak.
Can't find grouper collars? This dry rub recipe can be used on nearly any fish fillet or whole fish.
Serving Suggestion
This Grouper Collar dish makes good finger food for an appetizer party - serve it with complementary recipes like:
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If you like fish, you may also like these recipes. If you're lucky enough to live on or near the coast, you can substitute your favorite locally caught fish:
Things In My Kitchen:
- Weber Q1200 - this is my grill, y'all. It's pretty & cool, simple, has even & consistent heat, and easy to clean. You can even take the grates off, wipe off quickly, and stick in the dishwasher. It fits 6 strip steaks perfectly and is portable (you have to buy this separate and also an adapter hose) so you can easily take it with you camping.
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Grouper (Fish) Collars Recipe
EatSimpleFood.com
This grilled grouper collar (AKA fish collars or necks) recipe is visually stunning and also delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Grill
- Cuisine: Low Country
- Diet: Gluten Free
Ingredients
Ingredient List Fish:
- 6 large fish collars (or 6 five ounce portions filleted fish)
- olive oil
- salt
- black pepper
Ingredient List Dry Rub:
- 1 ½ Tbsp ground paprika
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried thyme leaves
- 1 tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper
Instructions
- Preheat the grill ~ 400F. Line a lightly oiled piece of aluminum foil over the grates. You will cook the fish on this and avoid a messy grill.
- Lightly oil the fish. MIx all the dry rub ingredients together and rub into the fish (careful of the bones!). Marinate it for a couple hours before if you have the time.
- Grill for ~ 5 minutes on each side or until fish is cooked through. Check next to the bones to see if it's done.
- Serve with sautéed greens and grilled pineapple. Add sea salt to taste. Happy Eating! Beckie
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