Grilled BBQ Yellowtail Collars with Adobo Glaze
By Andrew Zimmern
Yellowtail collars are one of the most overlooked, and most delicious, cuts of fish. A quick salt rest firms the flesh and sets you up for a proper char, while this coconut-based glaze—built on Coco López, soy, and vinegar—reduces into something sticky, savory, and just sweet enough to balance the richness of the fish. It’s inspired by Filipino adobo, but built for the grill. Cook these once and you’ll start asking your fishmonger for collars every time you’re at the seafood counter.
Grilled Yellowtail Collars
Ingredients
Yellowtail Collars
- 4–6 yellowtail collars
- Sea salt
- Neutral oil
Adobo Glaze
- ½ cup Coco López (sweet cream of coconut)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1 small chile (Thai chiles preferred), split or minced
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- Zest of ½ lime
- Lime juice, to taste
Instructions
Salt and Prep the Collars
Rinse the collars under cold water and pat completely dry. Season evenly with sea salt and let rest at room temperature for 20–30 minutes.
Wipe off excess moisture and lightly coat with oil.
Tip: Moisture is the enemy of browning. This step ensures you get a proper char.
Make the Coco-Loco Glaze
In a small saucepan, combine Coco López, soy sauce, rice vinegar, ginger, and chile.
Bring to a gentle simmer over medium-low heat, whisking until smooth. Cook for 5–7 minutes, until thickened and glossy. The glaze should coat a spoon like a light caramel. That’s when you know it’s ready.
Remove from heat and stir in fish sauce, sesame oil, and lime zest. Adjust with lime juice and additional soy if needed.
Grill the Collars
Preheat a grill to medium-high heat.
Place collars skin-side down and cook until nicely charred. Flip and char the flesh side.
Move to a cooler part of the grill if needed and let cook through, about 8–12 minutes total depending on size.
During the last minute of cooking, brush the collars generously with the adobo glaze. The glaze will tighten and turn sticky almost instantly on the hot fish, like lacquered ribs.
Remove from the grill and let rest for a few minutes. Finish with a squeeze of lime if desired.
Serve hot, family-style. There’s incredible meat tucked between the bones, including a hidden, tender bite near the cartilage.
