I can vouch for Dave's jalapeno chip breading. I tried it on a bunch of bass and panfish fillets after reading his crappie post a couple summers back, and now it's on my list of ways to prepare most any fish. Try it with steelhead sometime... Yum.

Not sure there's any way to prepare halibut that screws it up too bad, but if you like Mediterranean flavors, give this a go:

Halibut (1.5-2 lbs.)
Salt (to taste)
Pepper (to taste)
Flour (~1/2 cup)
Lemon Zest (1T)
Capers (2T)
Kalamata olives (1/4 cup, small dice)
Tomato (1/3 cup, small dice)
Garlic (3 cloves, minced)
Shallots (2T, very small dice)
Whole butter (1/4 cup)
Extra virgin olive oil (1T)
Canola oil (or similar)
Dry white wine (1/2 cup)
Italian parsley (chopped)
Fresh basil (chiffonade) - optional
Lemon wedges

1. Heat a large skillet/sauté pan over med.-med. high heat.
2. While pan heats, season halibut portions with salt and pepper, then dredge them in flour and set aside.
3. When pan is hot, add enough canola oil to cover the bottom and add the fish, flesh side down.
4. Sear until halibut appears cooked halfway up sides, flip, reduce heat to medium, and cook until halibut is done (which, unless you are a cretin, will be well before the fish dries out).
5. Remove halibut from pan and place on a plate to rest.
6. Increase heat to med.-high, add shallots and garlic, and saute until garlic begins to turn golden brown.
7. Add wine to deglaze.
8. When wine has reduced by 1/3, reduce heat to med.-low and add olives, capers, tomatoes, and lemon zest.
9. After sauce has simmered for a minute or two, add the butter and extra virgin olive oil. Continue simmering until sauce thickens slightly. If it needs help, add a small amount of butter and flour combined (roux).
10. Pour sauce over halibut, garnish with parsley and basil, and serve with a lemon wedge. Serve with couscous/rice/etc. and steamed or grilled vegetable of your choice.

I add the extra virgin olive oil at the end because it has a relatively low flash point and can get burned up when used to cook with high heat. Same principle applies to sesame oil. Canola oil does very little to affect any of the flavors and has a higher flash point, so I use it to cook the fish.