Sweet And Salty Fish Collars Recipes

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SWEET AND SALTY FISH COLLARS



Sweet and Salty Fish Collars image

The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.

Provided by Mads Refslund

Categories     Fish     Prune     Cod     Grill/Barbecue     Broil

Yield Serves 4

Number Of Ingredients 3

3 cups prunes (dried up from old ugly plums or hardened in the pantry is fine)
3 (8 × 3-inch) pieces (about ½ sheet) dried kombu
4 to 8 collars from cod, bass, or other large fish collars, about 3 pounds (see headnote)

Steps:

  • Fill a large pot with 6 cups water and bring to a boil. Add the prunes and kombu and cook over medium heat for 45 minutes. Strain and return the liquid to the pot. (Discard the prunes and kombu, or reserve for other use. Keep in mind that the prunes might have a slightly briny taste.) Turn the heat to low and simmer for another 30 minutes, until the sauce thickens and reduces to a deeper flavored syrup. You should have about 2 cups.
  • Heat a grill (preferably with hickory) until the grate is at high heat. (Alternatively you can set the oven to broil and cook them the same way on aluminum foil.) Brush the collars with the sauce. Grill (or broil), basting frequently with the sauce, for 2-3 minutes, checking to make sure the collar is seared and golden on one side and then flipping and searing on the other side for another 1-2 minutes, until just cooked. Remove immediately and serve with sauce on the side.

SWEET AND SOUR FISH FILLETS



Sweet and Sour Fish Fillets image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons pineapple or orange juice
1 pound cod fillets, cut into 2-inch chunks
Sea salt and freshly ground white pepper
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated ginger
1 red pepper, cut into 1/2-inch chunks
1 yellow onion, cut into 1/2-inch chunks
One 8-ounce can pineapple chunks in juice
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 heaping tablespoon cornstarch
1 scallion, sliced, for garnish

Steps:

  • Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.
  • For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.
  • Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.

Nutrition Facts : Calories 206, Fat 4 grams, Cholesterol 49 milligrams, Sodium 438 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 22 grams, Sugar 14 grams

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