Blackened (Cajun) Arctic Char Recipe is a recipe that uses a Cajun seasoning to blacken the fish.
Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2).
Don't be afraid to substitute trout, perch, shrimp, or anyfirm-fleshed seafood or fish for the char.
Melt butter in a cast-iron or heavy-bottomed frying pan overmedium high heat.
Add Cajun spice and heat thoroughly.
Placefillets in pan.
Squeeze juice of one lemon into pan.
Cookfish for about 5 minutes on each side.
Serve with remaininglemon wedges and pan drippings.
05.
03) by Terry BullickTerry worked as an assistant cook at the Arctic Char Lodge, afishing resort on Great Bear Lake, just 18 Km south of the Arcticcircle.
Ingredients
Directions
Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2).
Don't be afraid to substitute trout, perch, shrimp, or anyfirm-fleshed seafood or fish for the char.
Melt butter in a cast-iron or heavy-bottomed frying pan overmedium high heat.
Add Cajun spice and heat thoroughly.
Placefillets in pan.
Squeeze juice of one lemon into pan.
Cookfish for about 5 minutes on each side.
Serve with remaininglemon wedges and pan drippings.
05.
03) by Terry BullickTerry worked as an assistant cook at the Arctic Char Lodge, afishing resort on Great Bear Lake, just 18 Km south of the Arcticcircle.
