Fish Boil

• 12 whitefish steaks (1 1/2-inch thick)
• 12 medium onions, peeled
• 2 c. salt
• 12 to 15 scrubbed, medium red potatoes, clipped at ends

1. Place potatoes and 8 quarts water in kettle with the vents open.
2. Bring to a boil.
3. Add 1 cup salt and the onions.
4. Cook for 20 minutes, reducing heat to produce a steady roll action boil with cover vents still open.
5. (Begin timing when water returns to a boil.)
6. Place fish in the basket and lower into the water on top of the potatoes and onions.
7. Add remaining 1 cup salt.
8. Cover and bring to a gently rolling boil for approximately 12 minutes.
9. To test for doneness, spear potato with a fork, it will penetrate easily if done.
10. Fish is cooked when it flakes easily with a fork. Cooking time may vary a few minutes either way depending on the size of the potatoes and thickness of the fish steaks.
11. Skim off the fish oils before lifting out the fish.
12. Lift out basket with fish; drain water off potatoes and onions.
13. Serve with melted butter and lemon wedge.

whitefish, onions, salt, red potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451328 (may not work)