Grilled Bluefish With Chourico And Clams Recipes

SUPER SUMMER GRILLED BLUEFISH

Steps:

• Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
• Preheat a grill for high heat. When the grill is hot, oil the grate.
• Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

GRILLED BLUEFISH WITH CHOURICO AND CLAMS

Steps:

• 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.