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1. 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.
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. Put fish fillets on grill flesh-side down, directly
over coals. Put clams on grill directly
over coals.
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. Add tomatoes and wine to pan, season with salt and
pepper, and move pan directly
over coals; continue to cook for 2 minutes.
6. Halve each piece of chourico crosswise. Divide clams,
chourico and fish among four
shallow bowls, squeeze lemon over top and sprinkle with
parsley. Yield: 4 servings
