Teriyaki Black Cod Collars
1 to 2 Black Cod Collars (per person)
1/2 cup Mr. Yoshida’s or Teriyaki Marinade Sauce
2 tbsp White Wine
- Preheat oven or grill to 375 degrees. Line a 9×13 cake pan with foil, or spray with cooking spray or lightly coat with olive oil.
- Thaw and then rinse the collars thoroughly. Combine marinade sauce and wine in container or zip lock bag add raw collars, seal and slosh around to coat collars with mixture. Marinate sloshing occasionally for ½ hour. Remove collars from marinade and place in pan or on grill, cook until crispy about 12 minutes.
The meat is in small and odd shaped pieces on the collars, but it is rich and very oily. So don’t be afraid to get your fingers dirty. This is great to have with steamed rice and grilled zucchini, beans, or asparagus. Use some of the juice from the pan the fish was cooked in and pour over the rice with the fish, it is GREAT!