Door County Fish Boil (sort Of.....)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 10 quarts water
• 1/2 cup salt (can increase up to 1 cup)
• 3 lbs potatoes (red "b" size, scrubbed, skin-on)
• 2 lbs white pearl onions (peeled & whole)
• 6 -8 lbs fish (fresh water whitefish or lake trout, preferred)
• 1 lb butter, melted (not margerine)
• lemon wedge
• fresh parsley (for garnish)

Recipe

• 1 stir the salt into the water & bring to a boil.
• 2 place the potatoes & onions into the wire basket & lower into the boiling water.
• 3 when water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
• 4 cut the fish in a diagonal, into about 4-5 inch chunks.
• 5 remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
• 6 place the fish into the basket & lower into the same boiling water.
• 7 be sure fish are completely submerged.
• 8 cover & boil fish for approx 10-12 minutes or until fish if white & tender. do not overcook.
• 9 remove fish from boiling water & drain well.
• 10 serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
• 11 if desired, serve with freshly made cole slaw & fresh rolls or bread.
• 12 enjoy!