You can use the collar from any large fish here. Some good candidates include: striped bass, salmon, lake trout, redfish, tautog, yellowtail, white seabass, really big Pacific rockfish or largemouth bass, lingcod, snapper or grouper, and sablefish, also known as black cod. The fattier the fish, the shorter the marinade. I often marinate collars from salmon or lake trout only a few minutes. I also really like to grill salmon collars Japanese style; this method also works great for yellowtail.
4collars from large fishsuch as striped bass, yellowtail, salmon or snapper
1/3cupolive oil
1teaspoonsalt
1teaspoonground black pepperor lemon pepper
2tablespoonsmixed dried herbs such as basil,thyme, oregano, mint
1to 4 garlic cloves,sliced thin
Lemon or lime wedges to serve
Instructions
Put the collars in heavy duty freezer bags and add all the remaining ingredients save the lemon wedges. Seal the bags and shake them around to coat the collars well. Marinate in the fridge at least 1 hour and up to overnight.
Get your grill nice and hot and clean the grates. Arrange the collars skin side up in one layer so they don't touch. Grill over high heat with the grill cover open until charred a little, about 5 minutes or so. Turn and do the same to the other side. If the meat's not cooked through (it will start to flake), give it a little more time.
Serve hot with lemon wedges and a bowl to toss the various bits of bone and fin.