Redfish Throat Recipe

Also referred to as the “collar”, I will take the throat over the fillet of the fish any day! If you’re not familiar with it, you can find videos online how to cut this section of the fish out. I compare it to a chicken thigh being that it’s hard to overcook and is very juicy and tender. I play with different seasoning blends along with fresh herbs, like cilantro, rosemary, and oregano.

I put it on the grill meat side down over an open flame for a couple minutes to give it a nice char and then flip it over and cook over in-direct heat at 350 for another 5 to 10 minutes, depending on the thickness. Pick it out of there with a fork and there are a couple bones that will come loose, but they tend to be bigger bones, so you don’t have to worry about eating them. Absolutely delicious!