This quick and easy oven broiled halibut collars recipe is perfect to make as an elegant seafood entree in a snap! The succulent fish collars are lightly seasoned before baking for less than 15 minutes, and are brushed with a delicious sweet and savory honey soy glaze. Every bite is tender, moist, and flavorful!

You will also like this salmon collars recipe. Broiled to perfection! Asian inspired salmon wings or tuna collar recipes are also a great addition to your recipe collection.

lemon garlic halibut collars with fork in it

Thick, meaty halibut collars are nearly effortless to cook and unbelievably satisfying to eat. This foolproof fish collar recipe requires only a handful of pantry staples and takes under 15 minutes to makes, with no need to marinate. So you can easily enjoy the restaurant-quality seafood meal you have been craving any night of the week!

Halibut is a great choice for when you want a fish that has a luscious, firm texture but a comparatively mild taste. That is one of the many reasons this fish is such a favorite in kitchens around the world... The large flakes of meat take on the flavors of whatever aromatics the fish is cooked with. This allows you to change up the taste of the halibut from recipe to recipe, while still getting the same desirable texture.

In this crowd-pleasing recipe we season thick sections of halibut collar with a simple combination of salt and pepper. Then pop them into the oven to briefly broil nice and crisp.

Right before they are completely done (less than 10 minutes into cooking) the collars are coated with a delicious Asian-inspired soy and honey glaze, then broiled again for just a few minutes more.

The collars are finished with one more brush of the sticky-sweet glaze before serving. (You'll agree once you get a taste of this tantalizing glaze that more is better!) Pair with rice or your favorite starches and veggies, and enjoy for a perfectly refined meal right in the comfort of home.

Recipe ingredients

Halibut collars. Fresh, or previously frozen and thawed. Rinse the collars with cold water and pat dry before cooking.

Salt and pepper. Use a bit of each to taste.

Soy sauce. The deep umami taste makes the halibut meat super savory and delicious.

Honey. Or brown sugar, if you prefer. The sweetness balances the salty and sharp flavors of the soy sauce and Mirin.

Mirin. Japanese rice wine adds a delightful punch of acidity and tenderizes the halibut.

Garlic and ginger. Two bold aromatics that give the fish a nice earthy, spice-y (not spicy) flavor.

Sesame oil. A nutty and rich oil to complement the fattiness of the halibut collar.

Lemon juice. Or lime juice. Fresh citrus is best, but bottled will work in a pinch.

Garnishes. Top the baked collars with fresh slices of scallions and/or crushed red pepper, if you like.

How to cook halibut collar

Start by preheating your broiler. While it's heating up, prepare a baking sheet by lining it with aluminum foil for easier cleanup. This will also help to prevent the fish from sticking.

Take the halibut collars and rinse them under cold water to remove any scales or residue. Once rinsed, pat them dry using paper towels to ensure that they cook evenly. Lay the cleaned halibut collars on the prepared baking sheet.

chopped garlic, ginger and soy sauce in the small bowl

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Next, season both sides of the halibut collars generously with salt and black pepper, ensuring that they are well-coated.

Once the broiler is ready, place the baking sheet in the oven, positioning it so the fish is a few inches from the heat source. Let the halibut collars broil for approximately 8 minutes, allowing them to get a nice sear on top.

While the halibut is broiling, it's time to prepare the glaze. In a mixing bowl, combine the soy sauce, honey (or brown sugar if you prefer a richer flavor), mirin, finely minced garlic, and grated ginger. Stir these ingredients together until well combined. Then, add in the sesame oil and fresh lemon or lime juice, stirring again to ensure that the flavors meld together.

After the halibut collars have broiled for 8 minutes, remove the baking sheet from the oven. Pour the prepared glaze over the halibut collars, making sure they are well-coated with the mixture. Return the baking sheet to the oven and let the halibut collars broil for an additional 3 minutes. This will allow the glaze to caramelize slightly and infuse its flavors into the fish.

Once cooked, remove the halibut collars from the oven and transfer them to serving plates. If you have any remaining glaze, you can drizzle it over the top of the fish for added flavor.

For the finishing touch, garnish the halibut collars with finely chopped green onions. If you prefer a bit of heat, sprinkle some red pepper flakes on top as an optional addition.

Frequently asked questions

What type of fish is halibut?

Halibut is a flat, long, bottom-dwelling fish that is found in northern oceans. It's a white fish that's a member of the flounder family, so the meat has large flakes and is super moist when properly cooked.

What part of the fish is the fish collar?

This is basically the collar bone section of a fish. It is located between the gills and the halibut belly. The fins are included on the 2-3 inch cut of meat; you can leave them on or opt to remove the fins before broiling.

Is fish collar healthy?

Yes! The collar contains many nutrients like protein and omega 3 fatty acids. This cut typically has more fat and calories than other pieces of fish. However, it is still quite lean when compared to other succulent proteins like beef and pork.

What does halibut fish collar taste like?

Halibut has a lightly sweet and pleasant fishiness. It has more robust saltwater flavor than cod or tilapia, but is still rather mild and takes on the flavors of whatever ingredients are used in cooking.

How do you keep halibut moist while cooking?

Quickly broiling the halibut helps to lock in the moisture. It is similar to searing meat on the stovetop... The outside of the meat becomes golden and crisp while the inside flesh is juicy, fork-tender, and flavorful.

broiled halibut collar with chopped garlic on top

Side dishes

Asian Cucumber Salad: Thinly sliced cucumbers with rice vinegar, sesame oil, soy sauce, chili flakes, sugar, and toasted sesame seeds.

Stir-fried Baby Bok Choy: Sautéed baby bok choy with garlic, ginger, and a splash of soy sauce.

Miso Soup: Soup with miso paste, dashi stock, tofu, and sliced green onions.

Sticky Rice with Mango: Steamed glutinous rice with coconut milk, sugar, and fresh mango slices.

Kimchi: Spicy fermented cabbage.

Sesame Green Beans: Blanched green beans in a sesame dressing of sesame oil, soy sauce, garlic, and toasted sesame seeds.

Storage and leftovers

Store the cooked halibut collar in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, place it in a preheated oven at 325°F until warmed through, about 10 minutes, to retain its moisture and flavor. Or microwave for a minute (this method is quicker but can dry out the fish).

Halibut Collar Recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

Halibut collars, rinsed and patted dry
Salt and black pepper, to taste
¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon mirin (Japanese rice wine)
2 cloves garlic, finely minced
1 inch ginger, grated or finely minced\
1 tablespoon sesame oil
1 tablespoon fresh lemon or lime juice
2 green onions, finely chopped (for garnish)
Red pepper flakes (optional, for some heat)

Instructions

Season halibut collars with salt and pepper and place on the baking sheet.
Broil for 8 minutes. Meanwhile prepare the glaze by combining other ingredients in the bowl.
Pour glaze and broil for 3 more minutes. Add more glaze before serving.
Garnish with chopped green onions and red pepper flakes (optional)

Notes

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 2082mgCarbohydrates: 30gFiber: 2gSugar: 23gProtein: 13g