Grilled Bluefish With Chourico And Clams

• 4 8-ounce bluefish fillets
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1/2 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
• 1/4 cup roughly chopped parsley

1. Build a fire in your grill, leaving about 1/3 of grill free of coals.
2. Rub fillets with 1 tablespoon olive oil and sprinkle generously with salt and pepper.
3. 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.
4. Put remaining oil and the garlic in a disposable foil pan and place on grill over part with no coals.
5. Stir occasionally so garlic does not burn.
6. Put fish fillets on grill flesh-side down, directly over coals.
7. Put clams on grill directly over coals.
8. As clams open, place them in the pan with the oil and garlic.
9. When chourico is nicely seared (about 5 minutes), place it in same pan.
10. After 5 minutes, flip fish and continue to cook for another 5 minutes, or until it is opaque throughout.
11. Add tomatoes and wine to pan, season with salt and pepper, and move pan directly over coals; continue to cook for 2 minutes.
12. Halve each piece of chourico crosswise.
13. Divide clams, chourico and fish among four shallow bowls, squeeze lemon over top and sprinkle with parsley.

bluefish fillets, olive oil, salt, chourico, garlic, littleneck clams, tomatoes, white wine, lemon, parsley

Taken from cooking.nytimes.com/recipes/11424 (may not work)