Crispy Grilled Halibut Collar with Lemon Garlic Butter

Grilled Halibut Collar

Halibut collar is a hidden gem in the seafood world. Located just behind the gills, this cut contains rich, tender meat that grills beautifully. The marinade used here balances salty umami from soy sauce with sweetness from brown sugar and pineapple juice, while garlic, fresh ginger, and sriracha provide bright aromatics and a touch of heat. Grill the collars over a hot flame for a quick sear and finish until the flesh flakes easily—perfect for a simple weeknight dinner or an impressive weekend cookout.

We catch a lot of halibut each year, so we’ve learned to save and celebrate every part of the fish. The collar is one of our favorites—meaty, flavorful, and unusually satisfying when prepared right.

This cut isn’t always easy to find at every supermarket, but high-end grocers, specialty fish markets, and trusted fishmongers often carry halibut collar. If you can’t find it on the shelf, ask your seafood supplier—many will hold or special-order collars for customers who request them.

Where to find halibut collar

Look for halibut collar at a well-stocked seafood counter or a dedicated fish market. If they don’t have it on hand, ask whether they can set some aside or place a special order. When fresh collars are available, they usually come packaged whole and can be cut into portions for grilling.

Why You’ll Love This Dish

• Tender and juicy: The collar’s natural fat and connective tissue render during cooking, keeping the meat moist and richly flavored.
• Bold, balanced marinade: Soy sauce, brown sugar, and pineapple juice create a sweet-savory base, while garlic, ginger, and sriracha add brightness and heat.
• Quick and simple: Minimal prep and a short cook time make this ideal for busy nights or a relaxed weekend meal.
• Versatile serving options: Serve over steamed rice, with stir-fried noodles, or alongside a crisp salad to balance the rich fish.

Recipe Shopping List

Most items are pantry staples. For exact amounts, see the ingredient list in the recipe card below.

• Halibut collar
• Soy sauce
• Brown sugar
• Pineapple juice
• Garlic
• Fresh or crushed ginger
• Sriracha
• Red pepper flakes
• Neutral oil
• Chopped cilantro
• Chopped green onion

How To Make This Recipe

Below is a concise overview of the cooking process. Follow the detailed instructions in the recipe card for best results.

1. Prepare the marinade: Whisk soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, sriracha, red pepper flakes, and oil until smooth.
2. Marinate the collars: Place halibut collars in a large zip-top bag or container and pour the marinade over them. Refrigerate for at least 2 hours, up to overnight (no more than 24 hours).
3. Preheat the grill: Heat to high (around 450°F) for a good sear.
4. Grill the collars: Remove collars from the marinade, place on the hot grill, and cook 10–12 minutes per side until nicely charred and cooked through.
5. Garnish and serve: Transfer to a platter and top with chopped cilantro and green onion. Serve over rice or noodles.

Recipe FAQ

Serve This With

• Jasmine rice: Steamed jasmine rice soaks up the marinade and balances the fish.
• Vegetable yakisoba: Stir-fried noodles and vegetables add color and texture.
• Shrimp fried rice: A hearty side that complements the savory-sweet flavors.

More Halibut Recipes

• Halibut ceviche
• Cantonese-style steamed fish
• Breaded fish and chips

Eat More Fish

• Cajun salmon pasta
• Pistachio-crusted lingcod
• Breaded fish tacos
• Air fryer fish tacos
• Philadelphia roll sushi tower

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