Grilled Halibut and White Bean Burritos

Heat the lard (or alternative) in a medium saucepan over medium-high heat.  Sauté the onion  until golden, 5 to 7 minutes.   Add the garlic, 1teaspoon salt, and 1/2 teaspoon pepper, reduce the heat to medium-low, and cook about 2 minutes.  Stir in the beans and cook, stirring occasionally until all the liquid evaporates and the beans for a m ass that pulls away from the sides of the pan.  Stir in the tomatoes and thyme and set aside.

Preheat the grill or heat a large griddle pan over medium high heat and lightly coat with oil.  Grill the fish just until firm, about 4 minutes per side.  Transfer to a board and cut into 1/2 inch chunks.  Dived into 4 portions.

To till the burritos, lay the warm tortillas on a counter.  Dived the bean mixture into 4 portions and spread in a strip down the center of each tortilla.  top each wit a portion of fish and a few spoonfuls of salsa.  Combine the remaining ingredients in a bowl, add salt and pepper to taste and lightly toss.  top the fish with the salad. Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.

Serve seam-side down.