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#5 |
Senior Member
Join Date: Jul 2005
Location: San Clemente
Posts: 162
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Anyone know the proper way to cook these delicious little morsels?
I grilled the last seabass collars I had with some mustard, terriaki, honey, worcestershire glaze and it was really good but I have never done the yellowtail. I've had some salty yellowtail collar with some ponzu sauce before and it was the best. Any tips?
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