fish collars (I used hāpuku)
oil and salt, to cook
sweet peppers, kept whole, to serve
sweet pepper hot sauce (see recipe)
a knob of butter
3 sweet peppers, sliced thinly to create hoops, to serve
lemon, to serve

Fish ‘collars’ or ‘shoulders’ are delicious. They contain a great amount of natural fish fat and tasty meat. My favourite collars are from bigger fish; I’ve used hāpuku here but kingfish is delicious, as is albacore or snapper.

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1.Gently rub the surface area of the fish with some oil and salt.
2.It’s best to leave them uncovered on a rack to allow them to dry a bit, as moisture within the skin will cause it to rip over the high heat of the fire.
3.Oil and salt the whole sweet peppers then set them over the flames to blister.
4.Grill the collars over the embers of the barbecue. Cooking time depends on the size of the fish you use, anywhere from 5-15 minutes. Have a cake tester handy to slide into the fish flesh, then check by touching it carefully to your skin, just below your bottom lip; if it’s warm then they are cooked.
5.When cooked, place in a bowl with some hot sauce and a knob of butter, and ensure the fish is covered in hot sauce.
6.Serve scattered with blistered peppers, sliced raw peppers and with charred lemon alongside.

Recipes & food styling Matt Lambert / Photography Josh Griggs

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