
Grilled Fish Collar & Tomato Salsa
1h 30m
Grilled fish collar is a delightful option for seafood lovers seeking a flavorful and often overlooked part of the fish. Here, we complement it with the freshness of the tomato salsa and the herbal flavor of the parsley Intingolo.
Perfect as an appetizer.
Cut 1 yellow bell pepper in half. Save ½ bell pepper for other preparations, and discard the stems and seeds from the other ½. Small dice it
Cut 1 red bell pepper in half. Save ½ bell pepper for other preparations, and discard the stems and seeds from the other ½. Small dice it
Quarter 1 green tomato and discard the stems and seeds. Small dice it
Peel 1 red onion and cut it in half, leaving the root intact. Save ½ for other preparations. Trim and slice the other ½ lengthwise from the tip almost to the root
Turn the knife parallel to the cutting board and slice the onion lengthwise, from the tip almost to the root. Turn the knife back, with the blade facing the cutting board, and thinly slice the onion to small dice it
Quarter 1 tomato and remove the seeds
Small dice the tomato
Chop 2 tbsp of coriander
Add the tomato to a bowl
Add the bell peppers and the onion
Season with salt to taste
Add 1 tbsp of extra virgin olive oil and mix it
Add the chopped coriander and mix it
Cut 1 lime in half. Squeeze the juice into the bowl and mix it
Adjust the seasoning if necessary. The Tomato Salsa is ready
Pour 2 L of water in a bowl and add 2 tbsp of salt. Stir to dissolve the salt
Put 6 redfish wings in the brine for 20m to cure
Prepare the grill and cover the bottom with charcoal. Light and let the charcoal burn until the briquettes are covered with a layer of white ash
Add 1½ cup of picked parsley and 100 ml of extra virgin olive oil to a blender
Add 1 peeled garlic clove
Blend on high speed until smooth
Add salt to taste and blend to combine
The Parsley Intingolo is ready
Pat dry the fish collar
Grill the fish collars, turning from time to time to cook evenly
Brush the fish with vegetable oil. Press them against the grill to get a nice toast
Grill the fish collars until crispy. Remove from the grill and transfer to a plate
Plate the grilled fish wings and top them with 1 tbsp of the Tomato Salsa
Drizzle the Parsley Intingolo to taste. The grilled fish collar & tomato salsa is ready
It goes perfectly with a glass of white wine. Enjoy!
Yield 3 people
Tomato Salsa
Yellow Bell Pepper
½Red Bell Pepper
½Green Tomato
1Tomato
1Red Onion
½Coriander
2 tbspLime
1Extra Virgin Olive Oil
1 tbspSalt
to taste
Grilled Fish Collar
Redfish Collar
6Vegetable Oil
to brushSalt
2 tbspWater
2 L
Parsley Intingolo
Picked Parsley
1½ cupsExtra Virgin Olive Oil
100 mlPeeled Garlic
1 cloveSalt
to taste
Equipment
Charcoal
Grill
Parchment Paper
Paper Towel
Blender