Popular Features:
View Cart

Grilled Halibut and White Bean Burritos

 
Grilled Halibut and White Bean Burritos
default recipe image
photo credit: Ev Thomas
Recipe from Too Hot Tamales. A Mediterranean inspired dish uses onion, garlic, white beans, tomatoes, salsa, avocado, watercress, lime juice and feta cheese.
Recipe By: Too Hot Tamales
  • PrepN/A |
  • TotalN/A |
  • Serves4 Burritos
Print
0
Be the first to rate!0
Email

Ingredients

    • 2/3 cup lard or 1/3 unsalted butter and 1/3 olive oil
    • 1 large onion, diced
    • 2 large garlic cloves, minced
    • 2 cups cooked white beans, mashed
    • 2 Roma tomatoes, cored, peeled, seeded and diced
    • 1/2 small bunch fresh thyme, leaves only, chopped
    • olive oil for coating
    • 3/4 pound halibut or other firm whitefish fillets
    • 4 large white or wheat flour tortillas, toasted on a comal (or grill)
    • 1 cup green salsa (purchase prepared or see recipe to make your own)
    • 1 avocado halved, seeded, peeled and sliced
    • 2 large tomatoes, cored and sliced
    • 2 small bunches of watercress, coarse stems removed, washed and dried, or 1 head lettuce, separated into leaves, washed and dried
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons olive oil
    • 1/4 pound feta cheese, crumbled

Instructions

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.

Additional Notes

coarse salt and freshly ground black pepper

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Holiday Recipes

  • Roast Pork with Fennel Pollen

    Pork is roasted with fresh garlic, rosemary, white wine and featured ingredient, fennel pollen.

  • Jesus's 60 Minute Chicken Tamales

    Recipe for 60 Minute Chicken Tamales uses instant masa flour, prepared salsa and a purchased rotisserie chicken.

  • Almond Sunshine Cake

    This is my variation of a recipe for a simple and completely awesome Almond Sunshine Cake

  • Coconut Pecan Meringue Cookies

    It only takes 2 egg whites and a few other ingredients to whip together these Coconut Pecan Meringue Cookies and they bake in just 8-10 minutes. Although I believe they store well they they never last long enough in our house to know! They do freeze well.

  • Apple Cider Buttons

    ese cute little cookies only require about 7 ingredients. The buttery cookies are filled with apple cider jelly or you can switch up to a jelly of choice but make sure to use real butter!

  • Basic Yeast Dog Treats

    A basic dog treat recipe that contains whole grain and all-purpose flour as well as cornmeal. The flavoring comes from chicken or beef broth.