Pesach Recipe: Sweet and Sour Fish

3 pounds salmon, pike, carp, or whitefish
1/2 cup sugar (or sugar water)
juice of one lemon (3 tablespoons)
1 onion, diced
2 tablespoons wine
1 teaspoon salt
lemon slices (optional)

Clean fish, place in 4-quart pot, cover with boiling water and simmer until tender (10-15 minutes). Remove fish to deep platter or bowl. Retain 1 cup liquid from fish. Add remaining ingredients to liquid and simmer 10-15 minutes. Pour sauce over fish, chill. Serve cold, garnished with lemon slices.

Yield: 8 servings