Grilled Fish Collars
(From Hunt, Gather, Cook: Finding the Forgotten Feast by Hank Shaw)
Ingredients
- 8 striped bass collars
- 1/3 cup olive oil
- 2 tablespoons real maple syrup
- 1/4 cup Worcestershire sauce
- 2 tablespoons good, grainy mustard
- 1 teaspoon salt
Preparation
Mix all the ingredients together in a plastic bag, seal and marinate at least 4 hours, or up to overnight.
Grill or broil over high heat. You want them cooked through and you don’t want to burn up the yummy fins, the ends of which are a nutty, crunchy treat you will be shocked to learn you absolutely love! The meat in collars is fatty so it can withstand a little extra cooking. Put the spurs to your grill and have at it.
