Wash fish; sprinkle with lemon juice or vinegar on both sides and salt lightly on both sides. Let stand for 5 minutes.

Lay halibut skin-side down in Pyrex dish. Cover completely with the following mixture: 1/2 c. safflower mayonnaise 1/2 tsp. minced dry onion 1/2 tsp. dill

Spread mixture all over fish to cover completely and cook in rectangular Pyrex dish for 30 minutes uncovered in hot oven until barely done at 425 degrees. (Cooking time depends on thickness of halibut filet.)

To cook on outdoor grill, lay aluminum foil on top of grill and poke several holes through foil. Lay fish on it, skin side up. After 10 minutes on hot fire, turn fish over and cover completely with the above mixture. Cook for another 10 minutes or until barely done. Never overcook fish!

For a variation: substitute 2 tablespoons Dijon mustard for dill and onion.

Marinate for 10 minutes before cooking: Wash, sour and salt -(with lemon or vinegar). This creates a chemical reaction on fish or game when left on for 10 minutes or longer before cooking. It will remove any gamy or oily taste and odors.