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Cajun 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, paprika, cayenne pepper, onion powder, garlic powder, dried thyme, dried basil, dried oregano, butter, and olive oil.
Ingredients:
- 2 pounds fresh Arctic Char fillets
- 2 tablespoons butter, melted
- 1 tablespoon virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
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Serves/Makes: 4 - 6
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How to cook Cajun Arctic Char:
- Brush flesh side of Arctic Char fillets well with melted butter.
- In a small bowl, mix all dry ingredients together and sprinkle it over char fillets.
- In a large skillet heat oil.
- Add char fillets skin side down and cook about 5 minutes.
- Turn fillets and cook about 5 minutes more or until fish flakes easily with a fork.
Notes:
This recipe for Cajun Arctic Char serves/makes: 4 - 6. It is delicious, simple, and very affordable dish. If using grill, place fillets on foil and cook over hot coals for about 5 minutes, then turn fillets and cook another 5 minutes until fish flakes easily with a fork.
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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