Here's another decent recipe for your Halibut arsenal. This Spicy Southeast Asian Halibut is from Cooking Light, April 2008. The sauce is curry-like in flavor and color, with heat from nam pla, tart lime juice and sweet, creamy lite coconut milk. There's also some fresh lemongrass which can sometimes be difficult to find. I know of only one nearby store that reliably has it (Devon Market - for my Chicago friends.) Other than that, the recipe is really simple to prepare and has a nice kick. We had it with sauteed spinach. The creamy sauce intermingled with the greens and made them really good. I could see this with bok choy too, or really, any stir-fried veg.