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Recipe by Christian Graves, executive chef, JSix Restaurant.

I like to cook whole things — chickens, ducks, fish. Whatever the boys will eat. If my kids have some part in the whole act, they are more receptive to eating the food and loving it. My sons know where things come from. They know tomatoes come from a vine and English peas from a pod. We usually go to the farmers’ market after church on Sunday and then to Whole Foods for fish. I cook a ton of fish and chicken because the boys just grind it.

What I cook depends on the mood of the day and how it’s feeling. Is it going to be a white wine and tomato salad or is it going to be soup? It all usually starts in a cast iron pan because it cooks food so perfectly. And I have to have some kind of garlicky mayonnaise. I’m an aioli whore.


Mix all of the relish components together and let sit over night.

Blanch the potato coins and reserve until later. Caramelize the cipollini onion with the thyme and butter. When the onions start to show some color add the blanched potato coins. Sauté until hash is nice and crispy. At the last minute add the crab, chives, and parsley.

Sauté the fish over medium-high heat with a little bit of olive oil. In order for everything to come out at the same time, start searing the halibut when the onions are starting to look transparent. The hash really wants to be buttery, crispy, and herby!

This dish serves four and is excellent with a bottle of Grüner Veltliner and a simple salad of butter lettuce, radishes, and croutons.



1lb of Alaskan Halibut cut into 51/2 oz portions


1/2 lb of picked crab
1 T chopped parsley
1 tsp chopped thyme
1 T chopped chives
1 lb fingerling potatoes sliced into rings
1/2 lb cipollini onions cut into quarters
1 T butter
Salt and pepper to taste


1 lb roasted red peppers diced small
1 lb roma tomatoes dried out in the oven and diced
1 tsp chopped parsley
1/2 tsp chopped thyme
2 T extra virgin olive oil
1 T sherry vinegar
Salt and pepper

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