Hamachi Collar with Fennel Apple Salad

Recipe courtesy of Chef Daniel Bonanno
Show: America's Best Bites Episode: A Pig in a Fur Coat
TOTAL TIME: 13 hr 5 min
Prep: 40 min
Inactive Prep: 12 hr
Cook: 25 min
YIELD: 6 servings


  • 1 bulb fennel
  • 1 cup skin-on almonds
  • 2 tablespoons extra-virgin olive oil, plus more for sauteing
  • 1 grapefruit, rind removed, segmented
  • 1 lemon, rind removed, segmented
  • 1 orange, rind removed, segmented
  • 1/4 cup finely chopped fresh chives
  • Salt and freshly ground black pepper
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Make the marinade by whisking the brown sugar into the tomato puree in a bowl until dissolved. Stir in the pepper flakes, vinegar, garlic and thyme. Wash the collars under cool tap water and dry off with paper towels. Place the collars in a baking dish and cover with the marinade. Refrigerate overnight.

Preheat the oven to 350 degrees F.

Slice the apple and fennel thinly on a mandolin, and then place the slices in water for a couple of minutes to preserve freshness.

Place the almonds on a small baking sheet and bake for 10 minutes. Let cool, then chop.

Heat a medium saute pan with a little bit of oil and sear each hamachi collar until golden brown. Transfer to a baking sheet and finish cooking in the oven, 10 to 12 minutes.

Carefully mix the apple, fennel, grapefruit, lemon and oranges in a bowl with the olive oil and chives. Add salt and black pepper to taste.

To serve, place the salad in the center of 6 plates. Put 1 collar skin-side down on top and garnish with the toasted almonds.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.



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