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Grilled Halibut and White Bean Burritos

 
Grilled Halibut and White Bean Burritos
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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
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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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