Halibut with crab stuffing and fresh salsa

So good! I don't use a recipe for this, I just make it - I have written all instructions and ingredients down as completely as possible, but please let me know how yours turns out!!!   Serves 6 hungry people. Leftovers reheat well, but use the next day, keep no longer.
For a wonderful and tasty lean version, omit crab stuffing, and bake (425 deg), broil, or grill any fish with lemon, salt and old bay (rule is about 7 minutes per inch of thickness) -  then top with salsa when serving - mmmmm!

2 large halibut steaks, skin on (about 1 lb each)
salt, old bay seasoning, to taste
1/2 cup bread crumbs
1/2 cup shredded parmesan cheese
1/2 stick butter, melted

crab stuffing - recipe below

fresh salsa for topping - recipe below

Lay halibut skin side down in a greased baking pan. Sprinkle with salt and a dusting of Old Bay seasoning.  Pat half the crab mixture in a thick layer on top of first halibut steak, repeat with other.  Lightly mix melted butter with bread crumbs, then toss in cheese until well mixed. Sprinkle evenly to cover top of crab mixture. Cover pan with aluminum foil, bake at 375 degrees for 30 minutes; remove foil and bake another 15 minutes, or until crab cake is baked through and top is lightly browned.  Cut and serve, garnishing each generously with fresh salsa.

Crab stuffing:
1 lb fresh crab meat
3 green onions, top and bottoms, minced
1/2 c bread crumbs, approx
1/3 c shredded parmesan cheese
2 eggs, slightly beaten
1 tablespoon old bay seasoning
1 teaspoon salt
Mix well (gently!), should be just enough bread crumbs to bind the crab and egg.  Don't substitute for the Old Bay - you can buy it at any grocery store.  (Note: If you leave out the cheese, the crab stuffing makes EXCELLENT crab cakes, just fry in a little butter/olive oil mixture.)


Fresh salsa:
3 roma tomatoes and 2 regular tomatoes, cored and roughly diced
1 large sweet onion, roughly diced
1 jalapeno, seeded and minced
1/4 -1/2 cup very loosely packed fresh cilantro - I use one bunch, remove as many stems as I can and mince leaves roughly. I like lots of fresh cilantro, but adjust according to taste.
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper   
1 fresh lime
              Mix everything but lime together in medium bowl. Roll lime on counter to soften, cut in half, and juice; add liquid to bowl. Toss lightly.  This can be made ahead of time, and refrigerated.  Great with tortilla chips too, but add more jalapeno if you like it hotter, this is fairly mild.