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Recipes
Grilled Halibut and White Bean Burritos
Grilled Halibut and White Bean Burritos
Grilled Halibut and White Bean Burritos
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
Prep
N/A
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Total
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Serves
4 Burritos
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Mexican Burrito
Mexican Fish and Seafood
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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
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