Broiled hamachi or sake kama?
I did different collars often in my fish grill in Tokyo. Just rinse with water, pat dry, and sprinkle with salt before grilling. I would do quite as close to the broiler as you can get. Try grated daikon (daikon oroshi) with soy sauce as a dressing. The ponzu dipping sauce also sounds nice.
Alternatively, simmer in a saute pan with a sake/dashi broth and some sliced ginger.