Last night I purchased a beautiful and fresh piece of halibut from work. I see it every now and then on cooking shows and at restaurant, but haven't eaten much of it.
It was powdered in flour, dipped in egg, and crusted with a mix of fresh breadcrumbs, thyme, rosemary, oregano, basil, salt, and pepper. The it was cooked in a pan for 2 to 3 minutes on each side.
The crust was pretty good... but next time I can go heavier with the herbs. I was disappointed by the halibut's lack of flavor. It's like the chicken of the fish world... it doesn't speak much for itself and can use some major flavoring.