Blacken Mix Recipe
Yield: 1 /4 cupRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Use about 1-2 tsp mix per serving. 1 tsp each:
onion powder
garlic salt
ground red papper
dried basil, crushed 1/2 tsp each: ground white pepper ground black
pepper crushed dried thyme 1/4 tsp ground sage For fish, brush fish
with melted margarine or salad oil; then coat both sides with Blacken
Mix. For beef or chicken, do the same without oil.Cook in UNOILED
iron skillet at medium-high heat or broil.
Title: BLACKENED (CAJUN) ARCTIC CHAR
Categories: Cajun, Main dish, Fish
Yield: 4 Servings
1 ea Arctic char - 1 kg(4.5 lbs)
6 tb Butter
2 ea Lemons, cut into wedges
1 tb Cajun spice (recipe follows)
Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Dont 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.
Source from luhu.jp
onion powder
garlic salt
ground red papper
dried basil, crushed 1/2 tsp each: ground white pepper ground black
pepper crushed dried thyme 1/4 tsp ground sage For fish, brush fish
with melted margarine or salad oil; then coat both sides with Blacken
Mix. For beef or chicken, do the same without oil.Cook in UNOILED
iron skillet at medium-high heat or broil.
Title: BLACKENED (CAJUN) ARCTIC CHAR
Categories: Cajun, Main dish, Fish
Yield: 4 Servings
1 ea Arctic char - 1 kg(4.5 lbs)
6 tb Butter
2 ea Lemons, cut into wedges
1 tb Cajun spice (recipe follows)
Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Dont 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.
Source from luhu.jp