Season the halibut fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the halibut for about 4-5 minutes on each side until golden brown and cooked through. Drizzle with lemon juice before serving.

Making the Tarragon Cream Risotto

Prepare the Risotto

In a saucepan, bring the broth to a simmer. In a separate pot, melt butter over medium heat, add shallots and garlic, and sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed. Continue this process until rice is al dente. Stir in tarragon, heavy cream, and Parmesan cheese. Adjust seasoning with salt and pepper.

Making the Lemon Butter

Prepare the Lemon Butter

In a small saucepan, melt the butter over low heat. Stir in lemon juice and zest. Keep warm until ready to serve.

Making the Apple Slaw

Prepare the Apple Slaw

In a bowl, combine julienned apples, grated carrot, and shredded cabbage. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Let it sit for 10 minutes before serving.