Door County Fish Boil (Sort Of.....) - cooking recipe

Ingredients

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)

Preparation

Stir the salt into the water & bring to a boil.
Place the potatoes & onions into the wire basket & lower into the boiling water.
When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
Cut the fish in a diagonal, into about 4-5 inch chunks.
Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
Place the fish into the basket & lower into the same boiling water.
Be sure fish are completely submerged.
Cover & boil fish for approx 10-12 minutes or until fish if white & tender. DO NOT overcook.
Remove fish from boiling water & drain well.
Serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
If desired, serve with freshly made cole slaw & fresh rolls or bread.
ENJOY!