Yellowtail Collar Recipe

Prepare fish

Pat the yellowtail collars dry with paper towels. Using a small sharp knife, remove any loose scales or remaining fins and check for pin bones—remove if present. Score the flesh side of each collar with 2–3 shallow diagonal cuts to help render fat and promote even cooking.

Season

Lightly brush both sides of each collar with the neutral oil. Sprinkle kosher salt evenly over the flesh and skin (about 3/4 teaspoon per side per collar) and follow with freshly ground black pepper. Let rest at room temperature for 10–15 minutes to allow the seasoning to penetrate and the skin to dry slightly for better crisping.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a broiler, position the oven rack 6–8 inches from the heat source and preheat the broiler. Oil the grill grates well to prevent sticking.

Grill the collars

Place the yellowtail collars on the grill skin-side down. Grill 6–8 minutes without moving to crisp the skin and render fat. Flip carefully and grill the flesh side for another 5–7 minutes, or until the internal meat near the bone reaches 125–135°F (52–57°C) for medium-rare to medium and the skin is nicely charred. Total cooking time will vary with collar size; avoid overcooking to keep the meat moist.

Rest

Transfer the grilled collars to a plate and loosely tent with foil. Rest for 3–5 minutes to let juices redistribute.

While the fish rests, combine ponzu, fresh lemon juice, light soy sauce, and mirin in a small bowl. Taste and adjust: add a little more ponzu for brightness or a pinch more soy if you want it saltier. Keep sauce at room temperature.

Trim the root ends off the green onions, discard any wilted outer layers, and slice the whites and light-green parts thinly on a bias. For the dark-green tops, slice into thin rings. To soften raw sharpness, you may toss the sliced whites in a tablespoon of cold water for 1 minute, then drain well.

Optional: lightly toast the sesame seeds in a dry skillet over medium heat until fragrant, 1–2 minutes, stirring constantly.

Arrange the rested yellowtail collars on a serving platter or individual plates. Spoon a few tablespoons of the ponzu sauce over or alongside each collar (about 2–3 tablespoons per collar), leaving extra in a small sauce dish for dipping.

Top the collars with the sliced green onions, sprinkle with toasted sesame seeds and a light dusting of shichimi togarashi if using. Add a small mound of grated daikon at the side and serve with lemon wedges for additional acidity.

Serve immediately while the skin is crisp and the flesh is warm. Recommended accompaniment: steamed rice and pickled vegetables.