Mackerel With Onions and Capers

• 4 mackerel fillets with skin left intact, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 3/4 pound small white onions, peeled
• 1 tablespoon plus 1/4 cup corn, peanut or vegetable oil
• 4 tablespoons butter
• 13 cup dry white wine
• 2 whole cloves
• 1/4 cup milk
• 1/4 cup flour
• 1 tablespoon red-wine vinegar
• 2 tablespoons chopped parsley
• 1/4 cup drained capers

1. Sprinkle fillets with salt and pepper and set aside.
2. Cut onions in half lengthwise.
3. Place each half cut side down on a flat surface and cut onions into very thin slices.
4. There should be about 3 cups.
5. Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan.
6. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown.
7. Sprinkle with salt and pepper.
8. Add wine and cloves and cover closely.
9. Bring to the boil and let cook over low heat about 20 minutes.
10. Meanwhile, put the milk in a flat dish and add salt and pepper.
11. Put the fillets in the milk and turn.
12. Let stand until ready to use.
13. Sprinkle the flour on a flat surface.
14. Lift the fillets from the milk, one at a time, and shake off excess milk.
15. Do not pat dry.
16. Dip the fillets in the flour to coat well on both sides.
17. Shake off excess.
18. Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up.
19. Cook on one side over moderately high heat 3 minutes.
20. Turn the pieces and cook on the other side about 3 minutes.
21. Tilt the pan and baste the fillets occasionally as they cook.
22. Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
23. Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
24. Add the vinegar and pour the mixture over the onion-topped mackerel.
25. Sprinkle with parsley and capers and serve immediately.

salt, freshly ground pepper, white onions, corn, butter, white wine, cloves, milk, flour, redwine vinegar, parsley, capers

Taken from cooking.nytimes.com/recipes/2207 (may not work)