1 each arctic char - 1 kg(4.5 lbs)
6 tbsp butter
2 each lemons, cut into wedges
1 tbsp cajun spice (recipe follows)
A Recipe for
Blackened (Cajun) Arctic Char
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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This Recipe for Blackened (Cajun) Arctic Char is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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This is a recipe for Blackened (Cajun) Arctic Char from the recipe cookbook of Recipes-to-go (Ethnic)
Herb Tip |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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The ear tests words as the palate tastes food. |
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The way you cut your meat reflects the way you live. |
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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.
Serves: 4
Blackened (Cajun) Arctic Char Recipe brought to you by Recipes To-Go