A friend of mine who spent a lot of time in Alaska came up with a great baked recipe - put the thick halibut steak into a baking pan (Pyrex is good) and put some thinly sliced onions on top, a little salt, pepper, sprinkle some dill, and spoon over several tablespoons of sour cream. Let it bake until the fish is done.

Personally, I like it on the charcoal grill with nothing but a little butter or oil and garlic to keep it moist. I used to get it fixed this way at a restaurant in Friday Harbor, WA (where they were serving fresh fish from the local fishermen).

And Bob's recipe sounds pretty darned good.

For any halibut to be excellent, the fish still needs to have the opalescent quality of extreme freshness.