Grilled Bluefish With Chourico And Clams

Preparation

1. Step 1

   Build a fire in your grill, leaving about ⅓ of grill free of coals. Rub fillets with 1 tablespoon olive oil and sprinkle generously with salt and pepper.

2. Step 2

   When coals are covered with gray ash and fire is medium (you can hold your hand 5 inches above coals for 3 to 4 seconds), put chourico on grill cut-side down, just along edge of coals. Put remaining oil and the garlic in a disposable foil pan and place on grill over part with no coals. Stir occasionally so garlic does not burn.

3. Step 3

   Put fish fillets on grill flesh-side down, directly over coals. Put clams on grill directly over coals.

4. Step 4

   As clams open, place them in the pan with the oil and garlic. When chourico is nicely seared (about 5 minutes), place it in same pan. After 5 minutes, flip fish and continue to cook for another 5 minutes, or until it is opaque throughout.

5. Step 5

   Add tomatoes and wine to pan, season with salt and pepper, and move pan directly over coals; continue to cook for 2 minutes.

6. Step 6

   Halve each piece of chourico crosswise. Divide clams, chourico and fish among four shallow bowls, squeeze lemon over top and sprinkle with parsley.