Fish Boil

1/2 pound whitefish or trout (after cleaning) per person (You may also use any other firm- fleshed fish.)
2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped
1 medium onion per person, peeled but left whole
1/2 cup salt
Large kettle, preferably with a wire basket
Place potatoes and 1⁄4 cup salt in kettle and fill with water to about 4 inches from the top. Bring to a boil and cook 12 minutes, regulating heat to produce a steady, rolling boil. Add fish and onions and the remaining salt and boil another 12 minutes or until fish is just done (should flake easily with a fork). Skim off surface scum. Lift out basket with fish, potatoes and onions and drain at once.

Serve immediately with clarified butter, parsley and lemon wedges. Salt to taste.

You might also like:
Barbecued Trout | Great Lakes Whitefish with Tomato Basil Compote