(We use Halibut for its firm flesh and sweet, mellow flavor, but any white flaky fish would do) Roasted Halibut with Crushed Potatoes, Almonds, and Tomatoes; Halibut with Spicy Asian Vinaigrette and Wasabi Cream, Oven-Poached Halibut in Olive Oil, Sautéed Halibut Fillets with Pecan Shallot topping