Ingredients:

  • 1 (1-2 lb) lingcod collar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions:

  1. Rinse the lingcod collar under cold water and pat dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
  2. In a mixing bowl, combine softened butter, minced garlic, chopped parsley, chives, lemon zest, lemon juice, and salt. Mix until well combined.
  3. Heat the grill to medium-high heat (about 375°F/190°C).
  4. Place the collar skin-side down on the grill. Cook for about 7-10 minutes, basting with garlic herb butter halfway through.
  5. Flip the collar and cook for an additional 5-7 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
  6. Remove from the grill, spread additional garlic herb butter on top, and let rest for a couple of minutes before serving.