Grilled Hamachi Collar With Ponzu Dipping Sauce Food

GRILLED FISH COLLARS

Grilled Fish Collars image

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 fish collars
Salt and pepper
Chimichurri Sauce, recipe follows
Tortillas, for serving
4 limes, cut into wedges
1 1/4 cups olive oil
1 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/2 cup minced fresh thyme
1/2 cup red wine vinegar
1/4 cup minced fresh oregano
2 tablespoons minced garlic
2 tablespoons minced shallot
1 tablespoon dried red pepper
Salt and pepper

Steps:

Prepare a grill for cooking and preheat the oven to 350 degrees F.
Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don't be stingy, the more sauce, the more flavor).
Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges.
Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.

PONZU SAUCE FOR DIPPING

Ponzu Sauce for Dipping image

Provided by Food Network

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3-ounce dried bonito flakes
2-inch square giant kelp (konbu)

Steps:

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

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