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.

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.

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

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).

You may also like

• Steamed snow crab
• Walleye recipe
• Grouper ceviche
• Broiled salmon with skin
• Conch salad
• Salmon head soup

Hope you will like this halibut collar recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.