It’s a waste to cover the flavor of halibut with a strongly flavored sauce. You might just use the cheapest white fleshed fish at a fifth the price.
My go to method for halibut (I favor steaks for the uniform thickness) is to cook the fish via a light pan fry (minimum oil in a nonstick pan) and serve with a brown butter lemon caper sauce (grated lemon peel in lemon juice with the capers poured into the butter at the point where I want to stop the browning). I make the sauce to finish cooking before the fish is finished to avoid overcooked halibut (an offense against the culinary gods). Also great on cod loin at half the price.
