Step 1

For the Calabrian chile cream: In a small sauté pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the Calabrian chile paste and cook for 1 minute. Pour in the heavy cream and bring to a gentle simmer. Allow the mixture to simmer, stirring occasionally, until it thickens slightly, 5 to 7 minutes. Add the white wine and simmer for 3 to 4 minutes more. Stir in the butter. Add the lemon zest, season with salt and remove from the heat. Set aside.

Step 2

For the halibut: Pat the halibut dry with a paper towel. Sprinkle both sides with salt and pepper.

Step 3

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the halibut and cook, without moving them, until they are seared and develop a golden crust, 4 to 5 minutes. Carefully turn over the fillets, add the butter to the skillet and cook, basting with the melted butter, until the fish is opaque and flakes easily with a fork, 3 to 4 minutes.

Step 4

Place the halibut fillets on plates and spoon the Calabrian chile cream over the top. Garnish with chopped parsley and serve with lemon wedges on the side.