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"The topping on this fish is real crumbly, you may lose some of it getting it to the plate. But just spoon it on the fish, it tastes great!"

Ingredients: pepper, halibut fillets...

"This comes from "Seafood Twice a Week". It was my first attempt at cooking fish. It always turns out great and gave me the confidence to try other fish preparations. It's also great for those nights when you're just too tired to cook. The next day, leftovers mashed and mixed make a good halibut-salad sandwich. My favorite is halibut..."

Ingredients: dried dill weed, halibut...

"Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination."

Ingredients: Dijon mustard, salt & freshly ground black pepper...

"Make the rub as hot or mild as you wish. from Heart Healthy Cooking by Becel"

Ingredients: fresh ground black pepper, halibut fillets...

"A simple recipe for barbecued halibut or salmon. Soy sauce and brown sugar add a special zip that is uncommonly delicious. This recipe was found on the internet and is credited to Duane Glende."

Ingredients: lemon juice, garlic cloves...

"Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results."

Ingredients: fresh ground pepper, halibut fillets...

"This recipe, adapted from the Kasilo Seafoods website, is a nice change of pace from your regular baked halibut! Also good with salmon."

Ingredients: halibut fillets, apple jelly...

"From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts."

Ingredients: Dijon mustard, fresh basil...

"This delightful recipe appeared in one of DH's business magazines. It is both easy and delicious. Coating the salmon with mayonnaise before broiing keeps it moist and imparts wonderful flavor. You can use low-fat mayonnaise in this recipe. The recipe also works with swordfish, tuna, or halibut steaks. Steaks are preferred over fillets as they..."

Ingredients: Dijon mustard, mayonnaise...

"This recipe was taken from the September 2007 issue of Food & Wine, and is just lovely. Cooking times may vary depending on what type of fish you choose to use. When I made this I used 7 ounce Salmon filets and cooked them for about 13 minutes on each side, and then I put them under the broiler for about 2 minutes just to crispen up the breadcrumbs...."

Ingredients: Dijon mustard, halibut fillets...