Recipe courtesy of Little Sister Resort
Fish Boil
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 636
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 15
- Protein
- 18
- Cholesterol
- 67
- Sodium
- 1776
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each)
2 pounds salt
20 new waxy red potatoes
30 small onions (approximately 1 1/2-inch diameter)
1/2 pound butter, melted
10 lemon wedges
Directions
- Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
- Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.