To avoid over cooking, the halibut should be cut into portions no thicker than two fingers, unless you plan to finish the cooking in an oven.
Season each portion lightly (or to taste) with seasoned salt, lemon pepper (sparingly) and garlic powder.
Mix equal parts Kellogs Cornflake Crumbs, Cracker Meal and Panko. Season the breader lighly with a bit of sea salt.
Egg wash (beaten eggs and a little room temperature water) portions and press gently into breader mixture, coating thoroughly, then place them on a rack to set.
Coat the bottom of a skillet with grapeseed oil and add a pat or two of butter (not too much or it will burn quickly). Heat wide open-high medium until the butter has completely incorporated but the mixture hasn't begun to darken or smoke.
Cook fish portions until golden brown on both sides. Do not crowd the pan. Do not turn each piece more than once. Do not allow pan to burn, otherwise you must clean it out and start over between batches.
If it is good and fresh, it won't need much of anything in the way of condiments to go with it. I like to serve any fish prepared this way with sauteed/wilted greens and broccoli cornbread.
