What's a great way to cook halibut

I definitely prefer my halibut grilled! I use a grill basket and also grill veggies with it. I simply salt and pepper the fish and drizzle with fresh lemon juice when done. It's also good to brush it with Italian dressing before and while grilling.

I like to roast halibut in the oven with a little citrus juice and olive oil. It's a simple preparation and the fish only needs to cook a few minutes. I make a compound citrus-chive butter to serve on top. Find the recipe here:
http://www.food52.com/recipes/15725_roasted_halibut_leeks_with_citruschive_butter

Also good cooked en papillote; that is sealed in a parchment package and baked. You can add a drizzle of white wine, herbs and citrus zest before baking.

Simple marinade of olive oil, lemon juice, garlic and fennel seeds (fry in dry pan to bring out flavor before adding) s&p. Marinate (skinless) fish for half hour. Grill. Return fish to marinade. Don't overcook.

Pan roast. Season with S&P and drizzle with olive oil. Sear in a saute/frying pan over pretty high heat, flip, and toss the whole pan into a 450° oven for 5-7 minutes, just until the fish is cooked through, but still a little "wet" in the middle. Works best with a thick filet or steak.

I love this Halibut with white wine butter sauce a la minute, over haricot vert. It is very impressive and easy too; I serve with boiled potatoes. From Alfred Portale's (Gotham Grill) 12 Seasons cookbook.
http://www.epicurious.com/recipes/food/views/Seared-Halibut-with-Haricots-Verts-Scallions-and-White-Wine-Sauce-104104

Coming from a place where halibut is fresh, I normally coat it lightly with olive oil and put into a hot (400+) oven and take out while still "wet". If your monger gives you a fillet with skin on, great, sauté it in a pan on high heat to sear the skin then pop into a hot oven to finish. The trick is to not over cook it to be dry, but cook it just enough to be wet". BTW, the crispy skin is the best part. Also very good fresh and raw as sashimi. A bit of wasabi.

We usually grill it. First I brush it with a mix of soy sauce, oil and sambal sauce (just a tiny bit of the sambal). Then while it is grilling I sautee asparagus with shiitake mushrooms, put a bit of sesame oil on top, and serve that on the side along with steamed rice.

Oh...grilled with a Chimichurri sauce. Fantastic. http://www.epicurious.com/recipes/food/views/Grilled-Halibut-with-Chimichurri-242584

If you don't grill at this time of year. Just pan fry with olive oil. Put a bit of lemon juice, salt/pepper and dust with flour and fry. If you have "wondra flour" use that..it makes a very nice fish.
The Chimichurri sauce is fantastic.