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Blackened (Cajun) Arctic Char
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    Blackened (Cajun) Arctic Char

  • 1 Arctic char - 1 kg(4.5 lbs)
  • 6 T Butter
  • 2 Lemons, cut into wedges
  • 1 T Cajun spice
    Cajun Spice:
  • 1 Tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon cayenne powder
  • 1 teaspoon crushed chilies
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon thyme
  • 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

    *BACK TO SEAFOOD*







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