FINS N MORE - Fish & Stained Glass
Home of the
Fresh Lake Whitefish Company
Domered fish were, to the best of my knowledge, created by commercial fishermen as a way to cook fish onboard their vessel while lifting nets or steaming back to port. Freshly caught fish were filleted, seasoned to the preferences of the captain and crew, and then wrapped in wet newspaper. The wrapped fish were placed on the engine cover or the engine itself and allowed to cook while the crew fished. I am unsure of the correct spelling of the word “domered” so a potential alternative name might be “foil baked whitefish.”
Preparation and cooking
Tear off a piece of aluminum foil about 4 inches longer than your fillets. Lay fillets skin-side down the long-way on the foil. Add salt, pepper, and seasoning salt to your preference, place 2 dollops of butter on each fillet, add onion slices on each fillet. Turn outdoor grill on medium heat or preheat oven to 350 oF. When grill or oven is ready, place foil “boat” with fish in oven or on grill. Roll the edges of the foil over the fillets if possible to steam them. Cook 10-15 minutes or until top of the fillets are white & creamy, and the fillets themselves look opaque. Do not cook past the white & creamy stage or the fish may be overcooked.
Variations on the basic Domer
After nearly every Saturday market we would modify the basic Domer and test-taste our creations. Below are a few of our favorite modifications.
Citrus & Capers Domer
Mayo & Parmesan Domer