This is a simple recipe that can be adapted to most fresh fish, but salmon, Coho and lake trout seem to be most flavorful.
Enough fish for the number of persons to be fed.
One large onion or more depending on the size of the skillet.
One stick of butter (not margarine)
Salt / Pepper
In a large skillet, melt the entire stick of butter. Add chopped onions (enough to cover the entire skillet, more if one isn’t enough) and allow to sauté. Place the pieces of fish directly on top of the onions turning once when the edges turn white. (Do not overcook) Remove the fish and plate, making a bed of the onions for the fish. Garnish with lemon slices and salt and pepper to taste. Serve with a vegetable and enjoy.
A white wine like a Grand Travers Winter White is recommended, but a good full bodied beer is delicious as well.