Grilled fish and white bean filling for gorditas

6 servings

Ingredients

Quantity Ingredient
⅔ cup Lard
(or 1/3 cup unsalted butter
And 1/3 cup olive oil)
1 large Onion; diced
2 larges Garlic cloves; finely chopped
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 cups Cooked white beans; mashed
2 Plum tomatoes; peeled, seeded,
; and diced
½ bunch Fresh thyme; leaves only, finely chopped
2 teaspoons Olive oil
¾ pounds Firm white fish -; (1” - 2” thick steaks)
(such as halibut or sea bass)
1 cup Roasted Tomatillo Salsa; see * Note
4 larges Romaine lettuce leaves; shredded
1 cup Crema; see * Note
1 cup Crumbled feta cheese

Directions

* Note: See the “Roasted Tomatillo Salsa” and “Crema” recipes which are included in this collection.

In a medium saucepan, heat the lard over medium-high heat. Saute 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 ½-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.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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