White fish grill

Now, most of the protein in VA people comes from cheese and fish.  *I* was born in the mountains, and fish is....meh :) However, I also know that the "fishy" component of the flavor is caused by a chemical that we sense as the same as "rotten".  That compound is dissolved/undone by acid.  So, fish + acid = delicious!  

I needed some kind of acid, and in rummaging around the kitchen, I found a jar of fermented onions. Perfect!  I was hungry, so I didn't let it marinate for too long, but the fermented onion juice was awesome. I combined it with a handful of fresh cilantro, and salt. 

I put it on a hot grill, and put the cilantro on top of the fish.  

It didn't need to be turned over, the thin fillet of dover sole cooked through in a few minutes.  

Now comes the part that may be odd to modern tastes. 

Once the fish was done, I served it hot with very thin slices of feta cheese on top of the grilled cilantro. 

Seriously delicious.  I really think this fish would be very good flaked into cooked barley with feta. OM NOM.