Grilled Hamachi Collar With Ponzu Dipping Sauce Food
GRILLED FISH COLLARS
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
Provided by Food Network
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 7
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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- Gather Ingredients. If hamachi kama is frozen, thaw beforehand by placing fish (still in vacuum-sealed package) in a bowl under a thin stream of cold, running water (20 minutes). Alternatively, you can put fish in a bowl of iced water to defrost (2 hours - but saves water), or in the refrigerator (9 hours).
- Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).
- Mix soy sauce and yuzu juice/extract together in a small dish, and serve immediately with the fish and optional lemon wedge. Squeeze lemon over the fish and dip Hamachi Kama lightly in the sauce to eat. Enjoy!
- Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, until the edges are crispy and the top is golden brown and opaque. Good to remember 5 minutes per ½-inch (measure at the thickest part of the fish). You do not need to flip it. It should flake easily with chopsticks or a fork.
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