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.
