Fish collars, the meat from behind the gills to just beyond the pectoral fin, are usually neglected when the fish is filleted. When cooked, this rich, boneless meat falls away easily from the bony clavicle, or collar. Harissa, a Tunisian hot chili paste, is available powdered to mix with olive oil, or as a paste.
For the lobster stock, simmer lobster heads, legs and tail shells with onions, celery and carrots, and add tomato paste at the end of cooking. Fish frames or chicken may be substituted for the lobster.
A covered charcoal cooker insulates for even cooking and preserves the moisture in the snapper collars.
- Big Green Egg or similar charcoal roaster
- Cast-iron skillet
- Snapper collars
- Canola or another high-temperature oil
- Crushed almonds
Harissa Lobster Broth
- 2 cups lobster, fish or chicken stock
- 1⁄4 cup heavy cream
- 2 tablespoons harissa paste
- Finger-lime juice and salt to taste
- Set charcoal roaster temperature to 400 degrees and place the oiled skillet inside to come to temperature.
- Season the snapper collars with salt and pepper, then place them skin-side down in the skillet.
- Close the lid and let the fish cook for 10 minutes, turning after seven minutes.
- Bring stock and cream to a simmer and reduce mixture for two minutes.
- Remove from heat and add harissa paste.
- Season with finger-lime juice and salt.
- Use a hand blender to create a bubbly froth and spoon it over the snapper collars.
- Garnish with almonds and cilantro.