Serves 4
INGREDIENTS:
2 lb Halibut filet
Spring Herb Aioli
INGREDIENTS:
½ cup champagne vinegar
2 ea egg yolks
¼ cup basil, chopped
¼ cup mint, chopped
¼ cup dill, chopped
¼ cup Italian parsley, chopped
2 ea green onion, chopped
1 cup canola oil
Salt and pepper to taste
PREPARATION:
In a food processor, add all ingredients except oil, puree mixture and slowly drizzle in oil to form an emulsion, season with salt and pepper.
Quinoa Tabbouleh
INGREDIENTS:
2 ½ cups cooked quinoa
2 cloves garlic, minced
Juice from one lemon
1 bunch parsley, chopped
½ pint, grape tomatoes, halved
1 small cucumber, diced
1 bunch green onions, chopped
1 tsp salt
½ tsp pepper
½ cup oliveoil
PREPARATION:
Mix all ingredients together, adjust seasoning if needed.
Chef- Jeff Maxfield (Fin's Bistro)