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Recipe for grilled bluefish with smoky chourico relish

Debee Tlumacki for the Boston Globe

Serves 6

1pound chourico (chorizo), halved lengthwise
2medium tomatoes, cut into ½-inch pieces
cup chopped fresh parsley
¼cup olive oil
Grated rind and juice of 1 lemon
1clove garlic, chopped
1teaspoon cumin seeds, crushed
Salt and pepper, to taste
pounds boneless bluefish, cut into 6 pieces
2tablespoons vegetable oil

1. Prepare a charcoal fire or heat a gas grill to medium.

2. When fire is ready, grill chourico for 3 to 4 minutes on each side, or until heated through. Cut into ½-inch pieces. Transfer to a bowl.

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3. Add tomatoes, parsley, olive oil, lemon rind and juice, garlic, cumin, salt, and pepper. Toss well.

4. Rub the bluefish on both sides with vegetable oil. Sprinkle with salt and pepper.

5. Set the bluefish on the grill, skin (or skinned) side up. Cover the fish with a metal pie pan. Grill 10 to 12 minutes.

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6. Use tongs to lift off the pie pan. Turn the fish. Continue grilling, uncovered, for 5 minutes or until the fish is cooked through. Total grilling time is 15 to 17 minutes.

7. Serve the fish topped with the relish. Adapted from Chris Schlesinger and “A Moveable Feast.’’

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