A way of using whitefish fillets that isn't fried. The acid in the lime juice cooks the fish. 1 lb boneless firm fleshed FRESH whitefish fillets (I used pike this time but have used walleye, perch, cod and halibut) 3 limes 1 yellow pepper (minced fine) 1 large tomato (seeded, skinned and minced fine) 3 green onions sliced thin salt pepper hot sauce to taste Slice the fillets as thin as possible across the grain with a sharp knife. Put in a bowl and add some salt, pepper and the juice of the limes (make sure all of the fish is in contact with the lime juice). Cover and let sit in the fridge for at least 3 hours. Add all the remaining ingredients and let sit for another hour. Taste. Adjust, salt, pepper, hot sauce as desired. Serve cold with corn chips, jalapenos, and beer. Not one iota of fishy taste and the meat is firm and slightly chewy.