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Blackened Cajun Arctic Char Jo


1 each arctic char, 1 kg(4.5 lbs)
6 tbsp butter
2 each lemons, cut into wedges
1 tbsp cajun spice (recipe follows)

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. From the Calgary Herald
(89.05.03) by Terry Bullick 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.


Servings: 1



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