Looking for ideas using halibut, pistachio and high-quality Dijon. (Updating previous post, this time halibut, not salmon.) Does searing Dijon overwhelm its delicacy? Should I bake instead -- or sear and finish in oven? Splash white wine around the halibut? Or sear separately and create a pan sauce/reduction of Dijon, white wine and a touch of honey, drizzle on seared halibut? Thanks for input.