Recipe courtesy of Daniel Bonanno
Hamachi Collar with Fennel Apple Salad
12 hr 50 min
(includes marinating time)
40 min
6 servings
12 hr 50 min
(includes marinating time)
40 min
6 servings


  • 1/2 cup brown sugar 
  • 1 cup tomato puree 
  • 1/4 cup Aleppo pepper flakes
  • 3 tablespoons champagne vinegar 
  • 1 tablespoon minced garlic 
  • 1 tablespoon fresh thyme 
  • 6 hamachi collars 
  • 1 apple
  • 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


Special equipment: Mandolin

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. It has not been tested for home use.

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