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Cajun Blackened Arctic Char Tasty Recipe.
Arctic Char has a highly priced delicate, mild flavor with a firm texture and fine flake. The flesh varies in color and may be red to pale pink, with the bright red commanding the highest price. A delightfully sweet flavor, delicious skin and a huge portion of life-saving Omega oils, also rich in calcium, phosphorus, potassium, sodium and vitamin B.
Char is an excellent source of heart healthy Omega-3 fatty acids, it may contain higher levels than salmon. Per 3.5 oz (100 g) raw edible portion it contains 104 Calories, 3.6 g Total Fat, 58 mg Sodium, 16.7 mg Protein, 309 mg Potassium, 0.3 mg Iron, and 0.37 g Omega-3.
Fried Arctic Char Recipe - Cajun recipe made with Arctic char fillets, butter, Cajun spices, and lemon.
Ingredients:
- 2 pounds fresh Arctic Char fillets (approximately 1 inch thick)
- 4 tablespoons butter
- 1 tablespoon Cajun spices
- 1 lemon
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Serves/Makes: 4
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How to cook Cajun Blackened Arctic Char:
- Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
- Add Cajun spice and heat thoroughly.
- Place char fillets in pan. Squeeze juice of one lemon into pan.
- Cook char for about 5 minutes on each side.
- Serve the Cajun Blackened Arctic Char with remaining lemon wedges and pan drippings.
Recipe How to make Cajun Spices
Cajun Spices Ingredients:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 2 teaspoons white pepper
- 2 teaspoons cracked black pepper
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Mix all the spices together and store in a spice jar.
Notes:
This recipe for Cajun Blackened Arctic Char serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Pan Fried/Sauteed
Cuisine: Cajun
How to fillet Arctic Char:
With their thin skin and tiny scales, char do not need scaling and are often cooked whole. To fillet larger fish, place the char lying on its side; insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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