Halibut can be awfully pricey; if seeking a cheaper option, any mild, lean, flaky white fish, such as flounder, sole, or tilapia, would probably do similarly well, though cooking times would vary for smaller fish.
The recipe is basic, and can adapt to other seasoning styles easily; try it with Herbes de Provence and fresh parsley mixed into plain panko, instead!
This works fine without a cooking rack, just don't coat the bottom of the fish.
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.