Grilled Bluefish with Smoky Chouriço Relish

A salute to coastal Massachusetts’ vibrant Portuguese community, chef Schlesinger’s bluefish incorporates fresh Portuguese chouriço, which is as spicy as the Mexican chorizo, but less crumbly.

For the smoky chouriço relish

• 1 lb. chouriço, cut in half lengthwise
• 1 cup cherry or grape tomatoes, halved
• 1/3 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 1 Tbs. minced garlic (2 large cloves)
• 1 large lemon, finely grated to yield 1 Tbs. zest; squeezed to yield 2 Tbs. juice
• 1 tsp. cumin seeds, lightly toasted
• Kosher salt and freshly ground black pepper

For the bluefish

• Six (6-oz.) pieces bluefish fillet with skin on
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil

Make the relish

Preheat a gas or charcoal grill for direct grilling over medium-low heat (300 to 350°F). Grill the chouriço for 3 to 4 minutes per side. Transfer the chouriço to a cutting board and cut it into small cubes. Transfer the chouriço to a medium bowl and add the tomatoes, parsley, olive oil, garlic, lemon zest and juice, and cumin seed. Toss to mix and season to taste with salt and pepper.

Grill the bluefish

Season the bluefish fillets with salt and pepper to taste and rub them on both sides with the vegetable oil.

Put the bluefish fillets skin-side up on the grill, and cover them with foil. Cook untilgolden brown, 10 to 12 minutes, remove the foil, and using a spatula, flip the fillets. Cook the fish an additional 5minutes, or until opaque throughout.

To serve

Remove the fillets from the grill, place them on a platter, and serve them with the Smoky Chouriço Relish.