Anyone tried cutting halibut in chunks and dropping it into boiling water? I think it was supposed to resemble lobster in flavor/texture. Seems like maybe I even tried it and wasn't impressed with my results. Too long ago to really remember.
Halibut falls way short when making "poor man's lobster." The boiling water is sugared and the fish is soaked in butter. Cod of virtually any kind is better for that job, but lingcod is really good, especially the big chunks around the pectoral fins.
