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.
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.
