Rinse fish and soak fillets in a little milk (use a Ziploc bag) about an hour before you cook. This gets rid of the "fishy" taste of some fish have. Rinse again and pat dry with paper towels

In a small bowl, combine the pineapple juice, teriyaki sauce, cornstarch, garlic powder and red papper. Stir well with a whisk and set aside.

If you want to use the bread crumb coating, combine breadcrumbs and halibut in a large zip-lock plastic bag. Seal and shake to coat; set aside. Otherwise, the breading isn’t necessary.

Heat oil in a large nonstick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork.

Remove halibut from skillet; set aside and keep warm.

Add teriyaki mixture to skillet. Bring to a boil; cook 1-2 minutes, stirring constantly.

Pour over halibut and serve.