Name: Seared Halibut with Calabrian Chile Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, sliced; 3 tablespoons Calabrian chile paste; 1 cup heavy cream; 1/4 cup white wine; 3 tablespoons unsalted butter; 1 lemon, zested; Kosher salt; Four 6-ounce halibut fillets; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 3 tablespoon unsalted butter; Chopped fresh parsley, for serving; Lemon wedges, for serving

Directions

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

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Seared Halibut with Calabrian Chile Cream

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