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Halibut with Herb Hash

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.

HOW TO DO IT

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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.

INGREDIENTS

Fish:

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

Hash:

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

Relish:

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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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.

HOW TO DO IT

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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.

INGREDIENTS

Fish:

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

Hash:

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

Relish:

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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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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