Fillet the char (fresh or thawed) about 25 mm thick (1-1/2 inches). 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.
Author's Comments
Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char.
Instructions
Fillet the char (fresh or thawed) about 25 mm thick (1-1/2 inches). 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.
Author's Comments
Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char.
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