Sauteed Lake Superior Whitefish Recipe
White beans, grilled fennel, tarragon-tahini sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fennel
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced fennel and sauté until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
- 2
Cook the Fish
In the same skillet, add the remaining olive oil over medium-high heat. Season the whitefish fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.
- 3
Prepare the Tarragon-Tahini Sauce
In a small bowl, whisk together the tahini, lemon juice, water, and chopped tarragon until smooth. Adjust seasoning with salt and more water if necessary to reach desired consistency.
- 4
Combine and Serve
On a serving plate, place a generous spoonful of white beans, top with sautéed fennel, and place the sautéed whitefish on top. Drizzle with tarragon-tahini sauce before serving.
