Blackened Arctic Char with Dirty Rice and Mixed Vegetables

Created by Chef James at Garden Island Fishing Lodge, a unique boat-in resort-style lodge on picturesque Lady Evelyn Lake in Northern Ontario. Surrounded by pristine wilderness and known for its exceptional fishing, warm hospitality, and hearty home-cooked meals, the lodge offers an authentic Northern Ontario experience that inspires dishes like this one.

Ingredients

Blackened Arctic Char

• 4 Arctic char fillets (6–7 oz each), skin-on
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried basil
• 1–1½ tbsp Cajun seasoning (adjust to preferred heat level)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2–3 tbsp neutral oil (grapeseed or canola)
• Lemon wedges, for serving

Dirty Rice Pilaf

• 1½ cups basmati rice
• 3 cups chicken stock
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, green beans, and corn), finely chopped
• 1 cup tomato sauce
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried basil
• 1–2 tsp Cajun seasoning
• 2 tbsp butter or oil
• Salt and pepper, to taste

Method

Blackened Arctic Char

1. Mix the blackening rub: paprika, garlic powder, onion powder, basil, Cajun seasoning, salt, and pepper.
2. Pat the fish dry — moisture prevents a good crust from forming.
3. Coat the flesh side generously with the seasoning mixture and lightly dust the skin side.
4. Heat a cast-iron pan over medium-high heat until shimmering.
5. Add the oil, then place the fillets skin-side down. Press gently for 10 seconds.
6. Cook for 3–4 minutes, until the skin is crisp.
7. Flip and cook for 1–2 minutes, until the spice crust darkens and the fish is just cooked through.
8. Finish with a squeeze of fresh lemon.

Dirty Rice Pilaf

1. In a pot, heat the butter or oil. Sauté the onion and garlic until fragrant.
2. Add the chopped vegetables and cook for 3–4 minutes.
3. Add the rice and lightly toast it.
4. Stir in the paprika, garlic powder, onion powder, basil, and Cajun seasoning.
5. Add the tomato sauce and chicken stock, stirring to combine.
6. Bring to a simmer, then cover and reduce the heat to low.
7. Cook for 15–18 minutes, or until the rice is tender.
8. Let rest for 5 minutes, then fluff with a fork.
9. Adjust the seasoning to taste — the dirty rice should be bold, savoury, and slightly smoky.