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LOCATION: Recipes >> Ethnic >> Blackened (Cajun) Arctic Char

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Servings: 4

1 Arctic char - 1 kg (4.5 lbs)
6 T butter
2 lemons, cut into wedges
1 T Cajun spice

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.

Blackened Redfish
Servings: 6

6 8-10 oz redfish, pompano or tilapia filets, cut 1/2" thick
3/4 lb butter, melted

1 T sweet paprika
2 1/2 t salt
1 t onion powder
1 t garlic powder
1 t ground cayenne pepper
3/4 t ground white pepper
3/4 t ground black pepper
1/2 t dried thyme leaves
1/2 t dried oregano leaves

Fish fillets (preferably redfish, pompano or tilefish) cut about
1/2 inch thick. Redfish and pompano are ideal for this method of
cooking. If tilefish is used, you may have to split the fillets
in half horizontally to have proper thickness. If you can't get
any of these fish, salmon steaks or red snapper fillets can be
substituted. In any case, the fillets or steaks must not be more
than 3/4 inch thick. Heat a large cast-iron skillet over very high
heat until it is beyond the smoking stage and you see white ash in
the skillet bottom (the skillet cannot be too hot for this dish),
at least 10 minutes. (FT - this recipe is *NOT* for the faint of
heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6
small ramekins, set aside and keep warm. Reserve the remaining
butter in its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.

Dip each fillet in the reserved melted butter so that both sides
are well coated, then sprinkle seasoning mix generously and evenly
on both sides of the fillets, patting by hand. Place in the hot
skillet and pour 1 teaspoon melted butter on top of each fillet
(be careful, as the butter may flame up). Cook, uncovered, over
the same high heat until the underside looks charred, about 2
minutes (the time will vary according to the fillet's thickness
and the heat of the skillet). Turn the fish over and again pour
1 teaspoon butter on top, cook until fish is done, about 2 minutes
more. Repeat with remaining fillets. Serve each fillet while
piping hot. To serve, place one fillet and a ramekin of
butter on each heated serving plate.

Cajun Prime Rib
Servings: 6

4 lb prime rib roast (10-1/2 lbs)
1/4 c garlic powder
2 onions, thinly sliced
1/4 c black pepper
1/4 c salt

1 T plus 1 tsp, salt
1 T plus 2 tsp, white pepper
1 T plus 2 tsp, fennel seeds
1 T plus 3/4 tsp, black pepper
2 1/2 t dry mustard
2 1/2 t ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and
save. Place the roast, standing on the rib bones, in a very large
roasting pan. Then with a knife make several dozen punctures
through the silver skin so seasoning can permeate meat. Pour a
very generous, even layer of black pepper over the top of the meat
(the pepper should completely cover it), repeat with the garlic
powder, then the salt, totally covering the preceding layer.
Carefully arrange the onions in an even layer on top so as not to
knock off the seasoning. Place the fat cap back on top. Refrigerate
24 hours. Bake ribs in a 550F oven until the fat is dark brown
and crispy on top, about 35 minutes. Remove from oven and cool
slightly. Refrigerate until well chilled, about 3 hours. (this
is done so the juices will solidify and the steaks can be cooked
rare.) Remove fat cap and disgard. With the blade of a large
knife, scrape off the onions and as much of the seasonings as
possible and discard. Then with a long knife, slice between ribs
into 6 steaks (4 will have bones), trim the cooked surface of meat
from the 2 pieces that were on the outside of the roast. Season
and cook in your favorite way for steaks.

Combine the ingredients of the seasoning mix thoroughly in a small
bowl, you will have about 8 tablespoons. Sprinkle the steaks
generously and evenly on both sides with the mix. using about 4
teaspoons on each steak and pressing it in with your hands. Heat
a cast iron skillet over very high heat until it is beyond the
smoking stage and you see white ash on the skillet bottom--at least
10 minutes. (The skillet cannot be too hot for this method.)
Place one steak in the hot skillet (cook only one side at a time)
and cook over a very high heat until the underside starts to develop
a heavy, black crust, about 2 to 3 minutes. Turn the steak over
and cook until the underside is crusted like the first, about 2 to
3 minutes more. Repeat with the remaining steaks. Serve each
steak while piping hot.


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