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

• 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)

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!

water, salt, potatoes, white pearl onions, fish, butter, lemon wedge, parsley

Taken from www.food.com/recipe/door-county-fish-boil-sort-of-417246 (may not work)