Brad and Goose Island Grill Up Fish Collars

Hey guys, I'm Brad Leone from Bon Appetit.

And I'm Christina Perozzi from Ingrain Magazine.

And today we're gonna be pairing some

grilled fish collars that I developed,

with some beer from Goose Island.

That's right.

What beer are we drinking?

Oh, this is the 312--

Oh, this is the 312.

It's a good daytime drinker,

you know, barbecue, it's hot out, it's the summer.

What's better than that?

Oh, were about to find out.

[laughing]

We're gonna make a marinade. All right, and then

we'll take a couple spoon fulls of that marinade

and just pour it over the fish.

Let that sit. And then we'll take some other ingredients

and add it to the marinade, and make what I like to call

a spoon sauce.

What is a fish collar?

Oh, good question. You ever touch a fish

on the inside of the gills, it's firm. And it's got

like the cartilage and bone thing.

They're fatty, they're harder to screw up.

The more you cook em,

they almost just like baste in their own fat.

They're fantastic.

Let's start making the marinade.

[Christina] Let's do it.

So ginger, we only use a nice little chunk.

Ginger also works perfectly with a lemon

and citrus in here.

Exactly, right.

So good.

We'll do three cloves of garlic.

Yeah, yeah, that's nice right?

Yeah.

A couple tablespoons of white miso. A little sambal.

White soy sauce, a little bit of honey.

And this is a fun little thing. It's a type of furikake.

A furi what?

A furikake. And it's kinda like a little rice seasoning.

A little olive oil add-in. This is a little mirin.

[Christina] Could you put beer in there?

Yeah, give it a little bit.

Okay, a little. Boop.

Yeah, that's good.

[laughing]

A good measure. Now I'm just gonna cut up some scallions.

You gotta drink the beer as I cut that.

Okay. It's delicious. Citrusy. Refreshing.

That's gonna go I think perfect with like,

a charred up, kinda spicy, a little sweet, little tang,

and kinda funky fish collar.

And this is our marinade. And the base for our spoon sauce.

I mean the 312 in there really, that's gonna be the

[kissing noise]

Secret ingredient right there.

[laughing]

We're gonna use hamachi collars.

Okay.

We're gonna cook it on this little flat top here,

the collars.

Don't touch it.

Don't touch that. Or we're gonna be cooking you.

I turned it up, so we're just preheating it a little bit.

Oh wow.

See yeah, check that out.

Big chunks of meat. I mean look at that. Boom.

Cut em into little pieces like that,

little fun little collar bites.

Just gonna cover this dish up real nice.

It's part glaze, part marinade.

Okay.

So, this is what's left over from our marinade,

and we're gonna turn it into that spoon sauce

I keep going on about.

We'll do a little pinch of cayenne.

This is uh, you know, a little bit of uh, red onion.

Now we're gonna add the juice of two limes.

Okay.

You know, in the recipe

I call for about a quarter cup of cilantro leaves.

[Christina] You know, some people

like can't stand cilantro.

It's like it's some kind of genetic thing.

Yeah, it's called being wrong. But it's fine.

I don't like when people chew crunchy things.

What?

I'm gonna do that with potato chips.

Yeah, don't do that.

I'm gonna email you that sound loop.

That's a good way to get blocked, reported, you name it.

Have you ever considered seeing a therapist for this?

No!

[laughing]

I don't have time for that.

When you come up with recipes, do you

already have like a pairing in mind?

I'll pick the food and then the--

The pairing.

Yeah.

So, cause I pick the beer

and then the

[laughing]

We would be a good team.

[laughing]

Beer, it's like for me beer and

I'm sure the flavors compare really well,

but it's also just a great palate cutter.

Great, so now we're just gonna grill these bad boys.

Okay.

It's not like, oh my God, you have that

split second where it's cooked perfect.

These are super forgiving.

Oh!

You can like,

they almost get a little bit better well done.

I like to place em skin down first.

[sizzles]

Oh, okay.

Oh yeah, that's the stuff.

Ah. That looks so so good.

Right? A little tongage and the old fish back.

I just got one of those.

Oh, good move.

And see, it starts to cook up nice.

And then I just keep on turning.

Have ya'll ever thought about doing this professionally?

No. Sounds horrible.

[laughing]

I'm just gonna add a little bit of spoon sauce.

While cooking.

Yeah, and it's gonna steam up a little,

and kinda maybe.

Yeah that's it, we'll let em hang out just for a minute,

uh, I can turn this off.

This is the fish dance.

So yeah, I think our fish are all cooked all set.

I'll pour some beers. Look at the pour come on.

Look at it.

So here's that spoon sauce. Right?

And this fish just kinda takes it. You know?

Try this one. This one has a little bit more bone.

You see, you kinda just have to flake it off.

Okay, let me get it.

[Brad] Mm.

Makes me wanna punch you. So good.

So delicious, and tender, and juicy.

You cook these in the backyard, I mean Susie and John,

they're gonna be all fired up.

You know, a lot of people never had this before.

I'm not giving these to Susie and John.

[laughing]

You're like the fish martyr. Save it for himself.

Yeah, you know, the combination between the spoon sauce,

and the charred up grill hamachi collars,

and the dry-hopped wheat beer, the 312,

such an awesome combination.

It just really worked together and really highlighted

the flavors in the fish,

but, then also kinda brought out

the flavors in the beer.

Yeah.

[high five]

[music]