|Fillets/1 solid piece fish (salmon, halibut or cod)||2 Pound (Salmon, Halibut Or Cod)|
|Boiling water||5 Cup (80 tbs)|
|Vinegar||1 1⁄2 Cup (24 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
Tie fillets in double thickness of clean cheesecloth.
Prepare court bouillon by boiling remaining ingredients 10 minutes.
Drop in fish, cover and, when liquid bubbles again, reduce heat to simmer.
Cook about 10 minutes per inch thickness.
Test fish for doneness; when it flakes easily with toothpick, remove it at once.
Double the time for unthawed frozen fish.