Cajun Arctic Char

Directions

1. 1
   Combine the paprika, black pepper, garlic powder, thyme, basil, onion powder, oregano, and cayenne.
2. 2
   Brush the fish with butter, season with salt, and coat well with the mixed spices.
3. 3
   Heat a large skillet over high heat 3 minutes.
4. 4
   Add the oil and swirl the pan to coat.
5. 5
   Add the fish fillets, skin side up.
6. 6
   Sear until dark brown; the pan should smoke as the fish cooks.
7. 7
   Turn once.
8. 8
   The fish should be medium rare.
9. 9
   Serve with lemon wedges.
10. 10
    Quick Fish Salad: Toss 1 pound skinless, boneless cooked fish (such as Arctic char), with 6 tablespoons mayonnaise and 2 teaspoons Dijon mustard.
11. 11
    Season with 1 teaspoon Old Bay seasoning, a squeeze of lemon, and cayenne to taste.
12. 12
    Quick Fish Cakes: Add 1 egg per pound of boneless, skinless cooked fish fillet (such as Arctic char) and enough cracker crumbs to make the mixture easy to shape (usually about 1/2 cup, depending on the moisture content of the fish).
13. 13
    Season with 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup sauteed chopped onion, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay seasoning.
14. 14
    Form into 6 cakes, roll in additional cracker crumbs, and fry in butter or olive oil.
15. 15
    Serve with lemon wedges.