Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings.

Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle.

From: Terry Bullick
Posted By: Calgary Herald
Post Date: 89.05.03