Grilled Fish And White Bean Filling For Gorditas

Course : Grilling
Serves: 6
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2/3 cup lard (or 1/3 cup unsalted butter and 1/3 cup olive oil)
1 large onion -- diced
2 large garlic cloves -- finely chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups cooked white beans -- mashed
2 medium plum tomatoes -- peeled, seeded, and diced
1/2 bunch fresh thyme -- leaves only, finely chopped
2 teaspoons olive oil
3/4 pound firm white fish - -- (1 inch-2 inch thick steaks) (such as halibut or sea bass)
1 cup roasted tomatillo salsa -- see * note
4 large romaine lettuce leaves -- shredded
1 cup crema -- see * note
1 cup crumbled feta cheese

Preparation / Directions:

* Note: See the "Roasted Tomatillo Salsa" and "Crema" recipes which are included in the "Two Hot Tamales" recipe collection. In a medium saucepan, heat the lard over medium-high heat. Sauté the onion, stirring frequently, for 3 to 4 minutes, or until golden. Add the garlic, salt and pepper, reduce the heat to medium-low and cook for 5 minutes or until translucent. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan -- about 10 more minutes. Stir in the tomatoes and thyme and set aside. Brush a grill or griddle pan with the olive oil and heat until very hot. Grill the fish for about 3 to 5 minutes on a side, depending on its thickness, or until firm. Do not overcook. Cut the fish into 1/2-inch chunks. To fill the gorditas, place an equal quantity of the refried white beans, grilled fish, Roasted Tomatillo Salsa, lettuce, Crema and feta inside the pocket of each and serve immediately.

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