Broiled Japanese Yellowtail Collar
The BEST Asian Low-Carb/Keto recipe for Broiled Japanese Yellowtail Collar. Super easy to make and only ~1 Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
- 1 Yellowtail Collar
- 1/8 tsp Salt
- 1 tbsp Ponzu
- 1 tsp Yuzu can sub with lemon juice
- 1/4 Chili Pepper optional
Gather all the ingredients.
Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.
In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.
Once fish is done, serve with dipping sauce. Note - there's a main cartilage in the collar and the mass of the meat will be behind the cartilage.
Calories: 455kcal | Carbohydrates: 1g | Protein: 92g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 167mg | Sodium: 604mg | Potassium: 1895mg | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg