Mackerel With Onions and Capers

Preparation

1. Step 1

   Sprinkle fillets with salt and pepper and set aside.

2. Step 2

   Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.

3. Step 3

   Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.

4. Step 4

   Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.

5. Step 5

   Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.

6. Step 6

   Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.

7. Step 7

   Heat the remaining ¼ cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.

8. Step 8

   Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.

9. Step 9

   Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.

10. Step 10

    Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.