-
Grilled Fish And White Bean Filling For Gorditas
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
Similar Recipes
Leave a review or comment