Title: Grilled Fish And White Bean Filling for Gorditas
Categories: Toohot04
Yield: 6 servings

2/3 c Lard
(or 1/3 cup unsalted butter
And 1/3 cup olive oil)
1 lg Onion; diced
2 lg Garlic cloves; finely
-chopped
1 ts Salt
1/2 ts Freshly-ground black pepper
2 c Cooked white beans; mashed
2 Plum tomatoes; peeled,
-seeded,
; and diced
1/2 bn Fresh thyme; leaves only,
-finely chopped
2 ts Olive oil
3/4 lb Firm white fish -; (1” - 2”
-thick steaks)
(such as halibut or sea
-bass)
1 c Roasted Tomatillo Salsa; see
-* Note
4 lg Romaine lettuce leaves;
-shredded
1 c Crema; see * Note
1 c Crumbled feta cheese

* 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 1/2-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 - http://www.foodtv.com

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

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.