Dill-Cured Halibut With Mustard Sauce

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1/3 cup olive oil

1/4 cup chopped fresh dill

1/4 cup coarse sea salt

1/4 cup granulated sugar

1/4 teaspoon freshly ground black pepper

2 skin-on halibut fillets (8 oz. each), center cut (1/2- to 3/4-in. thick)

1/4 cup whole-grain mustard

1/4 cup Dijon mustard

1/3 cup light brown sugar

6 slices square (5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand

1/2 cup crème fraîche

Dill sprigs

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