In a sauce pot on medium-high heat, add shallots, bay leaf, fennel seeds, and white wine to the sauce pot; reduce by two-thirds to let infuse the flavours.
Reduce heat to low heat and add 3 or 4 cubes of cold butter at a time, whisking constantly until butter has melted. Repeat until all butter is added and melted. Add peas, mixing until heated through.
Using an immersion blender, or if you don’t have one use a blender, to purée. Strain sauce through a fine mesh strainer and keep warm. Add salt and pepper to taste.
Pat down halibut with paper towel to get rid of any excess moisture.
Preheat oven to 400℉.
Season halibut with Kosher salt and freshly ground pepper on both sides. Heat your pan on high heat, adding 2 tbsp of oil. Make sure your pan is hot then add halibut to the pan. You want to hear a sizzle when you put them in.
Sear fish for 1 – 2 minutes on both sides then put them in the oven for 8 – 10 minutes to cook.
Meanwhile, blanch sugar snap peas in boiling water for 1-2 minutes then run under cold water to stop the cooking process.
In a pan, on high heat add butter, blanched snow peas and sauté for 2-3 minutes until hot.
Remove halibut from the oven.
Add your rice, sugar snap peas with the halibut over top, drizzled with the butter sauce. Garnish with chives and lemon wedge.
