What wine with dukkah-crusted halibut?

Usually with halibut I reach for a lighter white - a Sancerre or new world Sauvignon Blanc, or an un-oaked chard, sometimes a Pinot Blanc.

However, the aromas of this nut and spice blend (almonds, sesame seeds, fennel seeds, coriander, anise seeds and salt) are giving me reason to think there may be other grapes to consider.

What else might make a good match with this dish?

[Jenise]

I'd personally love Chardonnay, but then I love Chardonnay. There's a nuttiness to dukkah that would go well with a lightly Oakes wine.

First thing that occurred to me was a lighter white Rhone, either French or Cali version.

It also depends on the saucing and the rest of the meal, but gruner would be nice and pick up some of those spice elements from the crust.

Thanks for the ideas, all.

Since I was making the halibut last night, I didn't have time to run to a decent wine store and had to work with what I had on hand:
2009 Courtney Benham Chardonnay
2008 Nigl GV
2010 Page Springs Roussanne
2010 Page Springs Viognier
2010 Oak Creek Viognier

The last 3 are all AZ wines with 15% abv so I ruled them out very quickly. I think lower alcohol Roussanne would make a good match.

I couldn't find any current TNs anywhere on the Nigl so didn't know if it was one of the more minerally, austere representations.

That left the Chard, which I have had before, and thought would work without overpowering the fish itself. Well, its tropical fruit with a hint of marzipan worked quite well with the halibut-dukkah combination, as well as the oven-roasted cauliflower and the vegetable-quinoa combo. I wouldn't like a chardonnay like this one (or one more heavily oaked) with plain halibut, though.

I have another halibut filet left and I'm on my own for the next couple of night, so I may cook this dish again and try it with the Nigl. Of course, since I have time to shop for some more, if Rahsaan (or anyone else) has any others to recommend I'd be happy to try one if I can find it.

this sounds excellent, I think I'll try this week.

1 - surprisingly, a dry Riesling works very well with dukkah (which I am informed by an Egyptian friend - also my connection for za'atar - is pronounced 'doo-ah' with no k sound). The white Rhone varietals will also work well

2 - I prefer roasted hazelnuts to almonds when I make dukkah