Halibut Francese

Halibut Francese

Halibut Francese is a beautiful twist on the Italian-American classic chicken francese — light, lemony, and elegant. It pairs the tender flakiness of halibut with a silky lemon-sherry-butter sauce that’s both savory and bright.

Francese means “in the French style” in Italian. Chicken Francese has its roots in Italian-American cooking, though its name suggests something more continental. Despite the “French” in the title, the dish was created by Italian immigrants in New York—thin chicken cutlets dipped in flour and egg, sautéed until golden, and finished in a lemon-butter sauce. In many restaurants, it’s still served over strands of spaghetti or angel hair to catch every drop of that sauce.

A recent meal at the fabulous new Italian restaurant, Nudo Italiano, in southwest Las Vegas, brought back memories of the classic Chicken Francese we loved in Chicago’s Italian-American restaurants decades ago. That flavor profile inspired my modern interpretation: wild Alaska halibut cooked Francese-style with an eggy twist, served with a lemon-sherry-butter sauce and complemented by caramelized baby bok choy and peppery watercress.

My Halibut Francese builds on that classic approach with a few refinements. A fillet of halibut is sautéed in the traditional Francese method but with the extra egg poured over as it cooks, creating a delicate, golden coating. The fish is plated over a pool of lemon-sherry sauce to keep the crust crisp, while braised baby bok choy adds gentle sweetness and contrast. A few sprigs of fresh watercress bring a clean, peppery lift. The result is a bright, elegant plate that feels both familiar and new — comfort elevated with subtle sophistication.

Halibut Francese
With Braised Baby Bok Choy Recipe

Ingredients

• 1 halibut fillet, close to room temperature

• salt and freshly ground black pepper

• ¼ cup all-purpose flour, plus a little extra for the sauce

• 1 large egg

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter (divided)

• ¼ cup dry sherry (such as amontillado)

• ¼ cup chicken stock  (plus a splash more for the bok choy)

• 1½ tablespoons fresh lemon juice

• ¼–½ teaspoon fresh thyme leaves

• baby bok choy, halved lengthwise

• handful of tender watercress sprigs, trimmed

• lemon slices

Method

1. Prepare the fish: Pat the halibut dry and season both sides with salt and pepper. (Cut the fillet in half if making 2 servings).

2. Get the pan ready: Heat the olive oil and 1 tablespoon butter in a medium skillet over medium heat.

3. Dredge and cook: While the pan heats, lightly coat the halibut in flour, shake off the excess, and dip it in the beaten egg. As soon as it’s coated, place it directly into the hot pan. Pour remaining egg over the fish in the skillet; this helps create a delicate, cohesive egg crust. Cook until golden on both sides, about 3–4 minutes per side. Transfer to a warm plate and keep loosely covered.

4. Make the sauce: Leave the pan drippings and any browned bits the pan. (If necessary, add a little more butter to make about a tablespoon of fat). Sprinkle the surface with a light dusting of flour and whisk for 1 minute to cook off the raw taste. Deglaze with the sherry and cook about 30 seconds, whisking to smooth. Add the broth, lemon juice, and thyme; simmer about 2 minutes until lightly thickened. Whisk in 1 tablespoon cold butter (cut into 4 pieces) until glossy, and season to taste with salt and pepper.

5. Braise the bok choy (separately): Meanwhile, in a clean skillet, melt 1 tablespoon butter over medium heat. Place the halved bok choy cut side down and cook undisturbed for 2–3 minutes, until lightly caramelized. Flip the bok choy. Add a splash of chicken stock, cover, and let it braise gently for another 2–3 minutes, until just tender. Season lightly with salt.

6. Plate: Spoon a pool of the lemon-sherry sauce onto the plate(s). Arrange the halibut on top so the crisp egg crust stays intact. Add the braised bok choy alongside cut-side-up, and garnish with fresh watercress sprigs and lemon slices.

Wine Pairing

An Italian-American Dish in the French Style
Paired with a Portuguese Wine

Light yet luxurious, this halibut version of Francese keeps the dish’s sunny character but refines it with delicate texture and clean, lemon-sherry brightness. The crisp coating and silky sauce contrast beautifully with the tender baby bok choy and peppery watercress.

A chilled glass of Portal da Calçada Loureiro & Alvarinho Vinho Verde DOC 2023 is the perfect match — its lively citrus notes and gentle minerality echo the sauce’s brightness while cutting through the buttery finish of the fish. This Portuguese white goes especially well with fish and seafood, its freshness lifting the flavors without overpowering them.

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