Walking fish + summer heat = grill

When the thermometer hit 86 degrees on Friday I grabbed a roll of aluminum foil, opened a beer and grilled my delivery of fresh seafood. If you've never tried grilling clams and whole fish, you should.

Grilled clams with salmoriglio sauce

2 garlic scapes from Four Leaf Farm
2 lemons, halved and drained
Olive oil
1/4 cup water or white wine
1 pound clams

1. Scrub the clams and set them on a sheet of foil.
2. Squeeze the juice of 2 lemons into the work bowl of a blender or food processor and make salmoriglio sauce.
3. Add the now-empty lemon halves to the clams on the foil.
4. Add a healthy dose of olive oil and the water to the clams.
5. Fold the foil over the clams and enforce with 1-2 more sheets.
6. Grill on high heat for 10-15 min. Remove them as soon as they open.
7. Dip in salmoriglio sauce or eat plain.

Grilled whole fish

- Whole fish ( I used two small bluefish)
- olive oil
- salt
- salmoriglio sauce (optional)

1. Score the fish on each side.
2. Rub each side of the fish with salt and olive oil.
3. Grill over medium/high heat. Flip once and be careful not to let the fish fall apart. I flipped my fish (they each weighed a little over a pound) after 4 minutes.
4. Pour the salmoriglio sauce over the fish and soon as it leaves the grill. The residual heat will cook the sauce and deepen its flavor.
5. Eat the large fillets of fish with silverware, then pick at the remaining bits with your fingers.
 

whole bluefish, sans head