Grilled Bluefish With Chourico And Clams
Published July 29, 2003
- Total Time
- 45 minutes
- Rating
- Comments
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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 analysis per serving (4 servings)
9 grams carbs; 151 milligrams cholesterol; 492 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 1 gram fiber; 986 milligrams sodium; 55 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- Step 3
Put fish fillets on grill flesh-side down, directly over coals. Put clams on grill directly over coals.
- 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.
- 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.
- 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.
Chourico is sold in specialty food stores and at Gaspar's Sausage Company, www.gasparssausage.com or (800) 542-2038.
Private Notes
Comments
Agree with Sheri! I've been making this a couple of times a year ever since it was published, and I’m making it tonight.
We make this recipe at least twice every summer. It is easy, fun and delicious! Recipe as written is perfect... change it anyway you want, but make sure you buy enough bread to sop up all the juice and goodies left in the pan!