Recipe courtesy of Millie's Restaurant & Catering
Grilled Fish Collars
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 489
- Total Fat
- 37
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 33
- Cholesterol
- 80
- Sodium
- 610
- Total: 55 min
- Active: 25 min
Ingredients
8 fish collars
Salt and pepper
Chimichurri Sauce, recipe follows
Tortillas, for serving
4 limes, cut into wedges
Chimichurri Sauce:
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
Directions
- 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.
Chimichurri Sauce:
- Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.