Thyme-Crusted Buttery Halibut with Parsley Sauce
When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.
Slideshow: More Fast Fish Recipes