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Ingredients
- 16 sm. onions
- 16 sm. potatoes
- 1/2 pound non-iodized salt, divided
- 16 chunks white fish (7-8 lbs.)
- 8 lemon wedges for garnish
- 3/4 c. melted butter
Directions
- Peel onions. Wash potatoes and slice a small piece off ends, but don't peel. Bring 2 gallons water to a boil in a large kettle, one with removable basket works best. Add in 1/4 lb. salt and bring to boil again. Add in potatoes and boil, uncovered, 16 min. Add in onions and boil, uncovered, 4 min longer. Place fish in basket. Put in kettle with remaining 1/4 lb. salt. Boil, uncovered, 10 min longer. Remove from heat. Skim off any fish oil which accumulated during cooking. Drain into colander. Place fish and vegetables on platter or possibly plates. Garnish with lemon wedges. Serve with melted butter. Serve with cool slaw, rye bread and cherry pie.
- A large quantity of salt is traditional in this recipe. The amount may be reduced, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4144g | |
| Calories 3873 | |
| Calories from Fat 1483 | 38% |
| Total Fat 168.24g | 210% |
| Saturated Fat 92.7g | 371% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 89283mg | 3720% |
| Potassium 11896mg | 340% |
| Total Carbs 473.56g | 126% |
| Dietary Fiber 68.9g | 230% |
| Sugars 64.9g | 43% |
| Protein 142.99g | 229% |
