Set the temperature on your Emeril Sous Vide cooker to 50°C (117°F) and allow it to preheat.

Season halibut with salt and pepper. Place halibut fillets in a single layer inside a re-sealable bag. Add the olive oil, mint leaves, lime juice, lime zest. Once the water bath has come to temperature, place the bag of halibut in the water and remove all of the air from the bag using the water displacement method. Cook for 30 to 35 minutes and up to an hour for thicker fillets.

While the halibut is cooking, make the pea puree. In a medium saute pan over medium heat, melt the butter and add the shallot. Cook for 2 minutes or until shallot begins to get tender. Add 8 ounces of peas and chicken stock and cook for 3 minutes or until peas are tender. Add the mint, season with salt and pepper and remove from the heat. Blend the peas in a blender or food processor until smooth. Add the crème fraiche and continue to blend until well combined. Set aside until ready to use.

Once halibut is cooked, carefully transfer the fillets from the bag to a platter lined with paper towel and gently blot the surface to remove any aromatics from the skin.

In a large saute pan over medium heat, melt 3 tablespoons of butter. Carefully, add the halibut fillets to the pan, presentation side down and cook for 45 seconds or until lightly browned. Gently turn the fillets over and continue to cook, tilting the pan and basting the fish with the slightly browned butter for 30 to 45 seconds. Using a fish spatula transfer to a paper towel.

To serve the halibut, gently warm the pea puree and the peas.  Add a dollop of the puree to each plate, sprinkle with the whole peas and garnish with a sprig of mint.