Paula Wolfert's original recipe called for tilefish, which these days is not recommended by sustainable-seafood experts. Instead, use any thick white fish such as monkfish, halibut, rockfish or cod. This scaled-down version of the recipe will leave you with extra onion jam to use as a condiment on sandwiches or with roasted meat. It can be refrigerated in an airtight container for about 2 weeks.
