• Grilled Fish And White Bean Filling For Gorditas

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    • 2/3 c. Lard (or possibly 1/3 c. unsalted butter and 1/3 c. extra virgin olive oil)
    • 1 lrg Onion diced
    • 2 lrg Garlic cloves finely minced
    • 1 tsp Salt
    • 1/2 tsp Freshly-grnd black pepper
    • 2 c. Cooked white beans mashed
    • 2 x Plum tomatoes peeled, seeded, and diced
    • 1/2 bn Fresh thyme, leaves only finely minced
    • 2 tsp Extra virgin olive oil
    • 3/4 lb Hard white fish - (1" - 2" thick steaks) (such as halibut or possibly sea bass)
    • 1 c. Roasted Tomatillo Salsa see * Note
    • 4 lrg Romaine lettuce leaves shredded
    • 1 c. Crema see * Note
    • 1 c. Crumbled feta cheese


    1. In a medium saucepan, heat the lard over medium-high heat. Saute/fry the onion, stirring frequently, for 3 to 4 min, or possibly till golden brown. Add in the garlic, salt and pepper, reduce the heat to medium-low and cook for 5 min or possibly till translucent/soft. Add in the mashed beans and continue cooking, stirring occasionally, till the liquid evaporates and the beans form a mass which pulls away from the sides and bottom of the pan - about 10 more min. Stir in the tomatoes and thyme and set aside.
    2. Brush a grill or possibly griddle pan with the extra virgin olive oil and heat till very warm. Grill the fish for about 3 to 5 min on a side, depending on its thickness, or possibly till hard. Don't overcook. Cut the fish into 1/2-inch chunks.
    3. 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.
    4. This recipe yields 6 servings.

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