Preheat the oven to 400°F.

Season the halibut lightly with kosher salt.

In a cold 8-inch sauté pan, layer the following in this order:

a. 1 tablespoon butter

b. 1 oz vermouth

c. 1 sliced shallot

d. the halibut fillet

e. 1 large butter lettuce leaf (placed directly on top of the fish)

Transfer the pan to the oven and cook, presentation side down, for 4 minutes.

Carefully remove the pan from the oven, flip the halibut, and return to the oven for another 3 minutes.

Remove the pan from the oven and gently transfer the fish and lettuce to a warm plate to rest.

Set the pan over medium-high heat and reduce the poaching liquid by two-thirds until slightly thickened.

Finish the sauce with a squeeze of lemon juice, a pinch of salt, and 1 tablespoon chopped chives.

Spoon the sauce over the halibut and serve immediately.