Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
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
    1. 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.

     
     

    BACK TO MAIN COURSES