My wife usually does not like fish, because it tastes like fish - go figure. But she really likes halibut done the following way. It's just like breaded halibut, but the potato buds are substituted for breading. It is easier to get a crispy crust with the potato flakes and they add a slight taste of chips. Anyway, its quick, easy and not fishy:

Like was said above, slice your fillets down to 3/4 to 1 inch slices. Do this on the diagonal at a sharp angle to come up with reasonably sized slices.

Lay the slices out on a towel, tamp them dry.

Dredge in flower, seasoned with salt and whatever else you like.

Dip in egg, quickly covering both sides.

Dredge in potato buds.

Heat a small amount of oil, enough to cover the bottom of the skillet to about 1/16th to 1/8th inch, the less you can get away with, the better - vegitable, olive, or a mix - on medium low heat.

Cook the halibut. It cooks quickly - don't overcook. Turn when the potato flakes are light golden. Remove when the other side is done the same. Until you get comfortable with the timing, break open a piece you think is done and adjust from there,then time it to your liking.

I serve it with tartar sauce - what a novel concept!