1/2 lb fish fillet or 1 lb whole fish per person
1 onion per person, sliced garlic if desired
2 or 3 tiny fingerling potatos per person (optional; you can just eat the stew, or you can cook a little rice or pasta on the side)
1/2 can plum tomatos per person
virgin olive oil, salt, pepper
half and slice (3/8 in) the onions
In a large deep turkey roaster (non-stick) toss the onions, and potatoes, in olive oil salt and pepper and at least partially seperate the onion slices.
Broil the onions, and potatos, at least 4 in. from the broiler, tossing them once or twice, till starting to wilt and brown and soften, about 10 min.
Well, I'm not a Woods or a (full) Davidson, but someone has to represent our distant (Smith) corner of the family ;-).
I've returned to the University of Tennessee after working an engineering internship in Augusta, Georgia last semester. I worked at a nuclear power plant; it was a great experience--I learned a ton about the industry. There wasn't much to do in Augusta, however... I describe it at length at