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.
If God didn't want me to eat animals, why did He make them out of meat?