Serves 4
1\2 cup orange marmalade
4 tablespoons water
4 Serrano chilis, minced (seeds removed)
4 yellowtail collars, skin removed (preferably from Catalina Offshore Products)
2 tablespoons canola oil
Salt and pepper
3 tablespoons ground annatto (or substitute smoked paprika)
2 tablespoons butter
1 bunch kale, chopped
1 bunch green onions, sliced
Orange Serrano Glazed Yellowtail Collars
Heat orange marmalade in a pan with water and minced Serrano chilis. Cook on low until sauce begins to thicken, about 3 minutes. Remove from heat and put sauce in a bowl.
Brush the yellowtail collars with canola oil and season heavily with salt, pepper and ground annatto (or smoked paprika). Place collars on a hot grill and cook until they start to char, then flip over and continue grilling until cooked through, about 10–15 minutes total.
Once collars are cooked, put them in bowl with the marmalade sauce and toss to coat. Set aside. While collars are resting, heat a sauté pan over high heat. Add butter and sauté kale for about 2 minutes. Season with salt and pepper. Place kale on plate, put glazed collars on top, garnish with sliced green onions and serve.