2 lb. firm white fillets of fish
Lemon juice
1 lg. onion, minced
20 diced green olives
3 tomatoes, peeled, seeded and diced
1 c. tomato juice
1/2 c. water
1/2 c. catsup
1/2 c. olive oil
2 tsp. salt
1 tsp. oregano
1 tsp. bottled hot sauce
1 tsp. garlic salt

Cut fillets into bite-size cubes. Marinate 8 hours in lemon juice. (The lemon juice "cooks" the fish.) Drain and rinse in cold water. Add remaining ingredients. Garnish with tomatoes. Serve with crackers.