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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.
I used the Cajun Seasoning (Big Oven recipe # 158594)
I cut the recipe for 2 servings but forgot when I added the lemon and added twice what I should have. It was great and didn't need to add lemon at the table.
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RKG1 7 years ago[I made edits to this recipe.]
susanjm 7 years agoHave you posted the cajun spice recipe somewhere at BigOven?
RKG1 8 years agoI cut the recipe for 2 servings but forgot when I added the lemon and added twice what I should have. It was great and didn't need to add lemon at the table. [I posted this recipe.]