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1
Bring a large saucepan that is 2/3 full of salted water to a boil.
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2
Add the snap peas and cook until just tender, 3 to 4 minutes.
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3
Drain and immediately plunge the peas into cold water in order to halt the cooking.
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4
Cool, drain again and set the peas aside.
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5
In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots.
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6
Cook, stirring, until the shallots soften, about 3 minutes.
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7
Remove from heat and transfer shallots to the container of a blender.
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8
Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes.
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9
Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible.
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10
Return the sauce to the pan and then set aside.
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11
Season the halibut with salt and pepper.
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12
Place a nonstick skillet large enough to hold the halibut in a single layer over high heat.
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13
Add the oil.
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14
When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes.
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15
(Lower the heat if they seem to cook too quickly.)
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16
While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas.
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17
Cook, tossing, until just warmed through.
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18
Season with salt and pepper and set aside.
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19
Rewarm the sauce, season it with salt and pepper and divide it among 4 plates.
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20
Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak.
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21
Serve immediately.
