Barefoot Contessa's Fish Salad

2-1/2 lbs. halibut
olive oil
kosher salt
fresh ground pepper
1/2 c. small diced celery
3/4 c. small diced red onion
1/2 c. chopped fresh dill
1/4 c. fresh squeezed lemon juice (2 lemons)
1/4 c. white wine vinegar
1/4 c. capers, drained
3/4 c. good mayo

Preheat oven to 400 degrees. Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes or until cooked through. Cool at room temp for 30 minutes. Remove any skin and bones.

When fish is cool, flake meat into large pieces. Add remaining ingredients including 1 t. salt and 1/2 t. pepper. Mix gently and refrigerate for 30 minutes. Taste and serve at room temp.

I eat this with crackers.