I love broiled fish, but my wife claims she dosn't know how to do that .Anyone got any tips I can pass onto her? (I like the fish just a little crispy brown on the outside, but not dry on the inside.)

Not a broil method, but try dipping skin off Halibut in an egg and milk wash, lightly dredge with flour seasoned with salt and pepper then roll in finely chopped pecans. Cook in 2-3 Tbs butter (best) or olive oil 3-4 minutes per side assuming 1 inch+/- thick. Remove from skillet and pour remaining skillet drippings and pecans over the fish and serve immediately. Crisp outside, moist inside with a great mild flavor.

AC,
Try cooking them in a cooler as in the "Ya'll Gotta Try This" thread. After an hour and a half or two hours (they can't overcook), spice them to taste and broil for just a few minutes per side. You are only broiling for the outer crust, the fish will already be entirely done and no danger of them being dry.

I haven't had any halibut to cook but I've done salmon, perch and catfish with complete success. Just bear in mind that done fish is fragile when you take it out and handle it.