Ingredients
- 4 8-ounce bluefish fillets
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ½ pound chourico, halved lengthwise
- 2 tablespoons minced garlic
- 16 littleneck clams
- 3 plum tomatoes, seeded and diced
- 1 cup dry white wine
- 1 lemon, halved
- ¼ cup roughly chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
471 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 54 grams protein; 151 milligrams cholesterol; 492 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Build a fire in your grill, leaving about 1/3 of grill free of coals. Rub fillets with 1 tablespoon olive oil and sprinkle generously with salt and pepper.
- 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.
- Put fish fillets on grill flesh-side down, directly over coals. Put clams on grill directly over coals.
- 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.
- Add tomatoes and wine to pan, season with salt and pepper, and move pan directly over coals; continue to cook for 2 minutes.
- Halve each piece of chourico crosswise. Divide clams, chourico and fish among four shallow bowls, squeeze lemon over top and sprinkle with parsley.
- Chourico is sold in specialty food stores and at Gaspar’s Sausage Company, www.gasparssausage.com or (800) 542-2038.
Dining and Cooking