Cut <quantity>1</quantity> yellow bell pepper in half. Save <quantity>½</quantity> bell pepper for other preparations, and discard the stems and seeds from the other <quantity>½</quantity>. Small dice it

Cut <quantity>1</quantity> red bell pepper in half. Save <quantity>½</quantity> bell pepper for other preparations, and discard the stems and seeds from the other <quantity>½</quantity>. Small dice it

Quarter <quantity>1</quantity> green tomato and discard the stems and seeds. Small dice it

Peel <quantity>1</quantity> red onion and cut it in half, leaving the root intact. Save <quantity>½</quantity> for other preparations. Trim and slice the other <quantity>½</quantity> 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 <quantity>1</quantity> tomato and remove the seeds

Small dice the tomato

Chop <quantity>2<unit>tbsp</unit></quantity> of coriander

Add the tomato to a bowl

Add the bell peppers and the onion

Season with salt to taste

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and mix it

Add the chopped coriander and mix it

Cut <quantity>1</quantity> lime in half. Squeeze the juice into the bowl and mix it

Adjust the seasoning if necessary. The Tomato Salsa is ready

Pour <quantity>2<unit>L</unit></quantity> of water in a bowl and add <quantity>2<unit>tbsp</unit></quantity> of salt. Stir to dissolve the salt

Put <quantity>6</quantity> 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 <quantity>1½<unit>cup</unit></quantity> of picked parsley and <quantity>100<unit>ml</unit></quantity> of extra virgin olive oil to a blender

Add <quantity>1</quantity> 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 <quantity>1<unit>tbsp</unit></quantity> 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!