| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Arctic char; 4.5 lbs |
| 6 |
tb |
Butter |
| 2 |
|
Lemons; cut into wedges |
| 1 |
tb |
Cajun spice (see recipe or use commercial) |
INSTRUCTIONS
From: nelson@seahunt.imat.com (Michael Nelson)
Date: Wed, 29 Dec 1993 01:31:29 GMT
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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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