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Grilled Soy-Ginger Yellowtail Collar
By Eduardo Garcia
Marinated in a soy, ginger, and fresh lemon blend then grilled over high heat, this fish is one you don't want to miss.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/4 Cup | soy sauce |
| 2 Tablespoon | grated ginger |
| 1 Medium | lemon, juiced |
| 3 Tablespoon | Montana Mex Avocado Oil |
| 1/2 Teaspoon | cracked black pepper |
| 1 Pound | Yellowtail collar, or other moderately fatty fish such as swordfish |
Steps
1
Mix all ingredients except for fish in a bowl. Next, add in the fish, while turning to coat. Cover, transfer to the fridge, and marinate for 1 to 2 hours.
Ingredients
1/4 Cup soy sauce
2 Tablespoon grated ginger
1 Medium lemon, juiced
3 Tablespoon Montana Mex Avocado Oil
1/2 Teaspoon cracked black pepper
1 Pound Yellowtail collar, or other moderately fatty fish such as swordfish
2
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
3
Place collar skin-side down directly on the grill grate and cook for 10 minutes. Flip and cook for an additional 8 minutes (if using a boneless, skinless filet cut the cooking time in half).
400 ˚F / 204 ˚C
4
Remove from grill and serve immediately. Enjoy!
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