(WJBK) - This recipe comes courtesy of Tony Piraino and Owen Burke, co-owners of Firebird Tavern.
4-6 oz piece of fresh Great Lakes Whitefish
Lightly dust in Mike’s dry rub (or your favorite seasoning)
Pan sear in canola oil until lightly brown on both sides.
WHITE BEAN PUREE
2 cans Cannelini Beans
Lemon tomato vinaigrette (fresh lemon juice, grape tomato, lemon zest, minced garlic, white wine vinegar, olive oil, pinch of salt)
Pulse all in ingredients in food processor to desired consistency
Toasted Pine nuts
Kosher Salt and Fresh Pepper
Lightly toss in bowl and serve