Blackened Recipes

From the Calgary Herald (89.05.03) by Terry Bullick 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.

Extremely flavorful, be careful to dust lightly with blackening, the combination of the newburg and the spices compliment each other nicely

A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.

NOTE: Spice mix good on fish fillets also.