Ingredients
| 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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Instructions
| 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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