Marinated Croaker Collars With Citrus and Green Mango Salad

Name: Marinated Croaker Collars With Citrus and Green Mango Salad
Cook time: 1 hour
Total time: 2 to 3 hours
Yield: Serves 4
Ingredients: 2 limes; 2 lemons; 2 oranges; ⅓ cup extra virgin olive oil; 1 chipotle pepper in adobo sauce, finely chopped; 1 (3-inch) piece peeled fresh ginger, finely chopped; 1 teaspoon plus 1 tablespoon chopped fresh cilantro; 1 teaspoon fish sauce; 4 (6-ounce) croaker collars (or snapper or cobia fillets); 1½ teaspoons kosher salt; 1 green mango, pitted, peeled, and julienned; 1 ripe mango, pitted, peeled, and julienned; 1 tablespoon vegetable oil; 1 shallot, minced; 2 garlic cloves, minced; 1 tablespoon dried shrimp, minced; 1 bird's-eye chile, minced; ½ cup peanuts, finely chopped; ½ teaspoon chile powder; 2 tablespoons unsweetened coconut flakes, toasted; 6 fresh mint leaves, chiffonade

By Marcus Samuelsson

February 1, 2021

Photo of fish collars on a platter with fresh herbs on top.

Photo by Angie Mosier

I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.

Recipe notes

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