Halibut simmered in a putanesca sauce is delicious. Use what's in your pantry -- chopped tomatoes, capers, black olives plus some chopped garlic and fresh parsley.

You should check out the Fiddlehead Cook Book: http://www.amazon.com/Fiddlehead-Cookbook-Recipes-Celebrated-Restaurant/dp/0312098065/ref=sr_1_10?s=books&ie=UTF8&qid=1341600814&sr=1-10&keywords=alaskan+cookbook They have a great recipe for a smoked halibut chowder. It's a lot lighter than some chowders since it uses fish stock or clam juice as the base, using less cream.

I think my mom also used to make a baked halibut dish with cheez-its when we were young. It was about the only way my sister and I would eat the copious amounts of fish an Alaskan family gets at the height of the season :).

Halibut & chips is a favorite. Also, any recipe from Tom Douglas.

I like my halibut cheeks roasted ... starting out on top of the stove, then finished in the oven ... with a little light fresh salsa or pan sauce. And I had them at a restaurant recently and they had been coated in "porcini dust" and roasted. Yum.

I had this at an Italian place in San Francisco:

Halibut over a bed of olive oil-mashed potatoes, topped (but not smothered) with a simple marinara sauce. Here's the kicker, the ceramic dish that held all this was then covered & sealed with a thin pizza crust and the whole thing was roasted in the oven until the crust was golden crispy. I believe this would work with halibut cheeks.

There is bbq in foil with lemon slices, butter, fresh herbs, salt and pepper.
You can poach it in all sorts of liquids (white wine, milk come to mind) add some leeks and fennel.

A dry rub with seasonings you like and then onto the bbq.

We eat halibut plenty around in here.

I live in Alaska too, and I eat a LOT of halibut. I like to cook easy and fast, but healthy and delicious. I cook in many various ways. #1. Just drop a spoonful of butter, little white wine, on your halibut add salt, pepper, dill and a few mins its ready. #2. When I have guests i cook bigger piece in oven, butter and wine, etc, with some mayo and parmagan cheese on top, yumm. #3 Cut in small pieces, dip in whisked egg, roll in flour and cook in skillet, I cook on bacon lard, eat with homemade tartar sauce.
Halibut cheeks doesn't have any particularly better taste than the rest of the fish, I heard that and tried myself, I usually make caviche out of cheeks, but no big deal.

My husband and I have made this recipe from Elle Decor a few times: http://www.elledecor.com/entertaining-travel/articles/daniel-boulud-cod-recipe
It calls for cod, but I think it would be great with halibut too. It was delicious and pretty easy!

I have one recipe for tilapia that can work great for halibut.
Papaya Encrusted Pescado
INGREDIENTS :

Choice of fish fillet (Halibut works well with this topping)

Papaya Mix:

1 cup fresh papaya cut into small pieces
1 cup of cashews crushed
2 tablespoons of soy sauce
1 tablespoon of olive oil
1 fresh squeezed lemon

INSTRUCTIONS :
Place the fish fillets in a baking dish coated with cooking spray. Then top fish fillets with papaya mixture. Bake for 20-25 minutes at 350°F.

we like fast and simple, especially in summer! I marinate the fillets in lemon juice, garlic, and parsley and then wrap it in parchment and bake for 12 minutes. served over couscous (or anything, really!) with sauteed cherry tomatoes on the side... yum!