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James's Halibut Salsa

• Halibut fillets (skinned)

• Lime juice, lemon juice, or White Balsamic Vinegar

• Chopped onions, diced tomatoes, & corn

• Salt & pepper

• Cajun Seasoning or Hunters Seafood Seasoning

Have Halibut fillets skinned and cut fish fillets in strips 1/2 inch thick-you can use lime juce, lemon juice or vinegar or a blend of any or all of the above (if using vinegar use a White Balsamic-nice flavor and will not discolor the fish). Put fish into a glass dish or non-reactive metal pan (stainless steel) cover and marinate fish in whichever liquid (lime, lemon, vinegar) you use (your taste). Marinate in cooler or refrigerator for 24 hours. The acid in the liquid will act as the cooking agent. The fish will be cured and then break into small pieces and mix with chopped onions, diced tomatoes, and corn. At this point one may season with salt & pepper, Cajon Seasoning, or a Seafood Seasoning of your choice

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- William Faulkner

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