Japanese Hamachi Yellowtail Collar

Step 1

Gather all the ingredients.

Step 2

Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).

Step 3

Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.

Step 4

In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.

Step 5

Once fish is done, serve with dipping sauce. Note - there's a main cartilage in the collar and the mass of the meat will be behind the cartilage.