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Halibut with Spring Herb Aioli & Quinoa Tabbouleh

Serves 4


2 lb Halibut filet

Spring Herb Aioli


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


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


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


Mix all ingredients together, adjust seasoning if needed.

Chef- Jeff Maxfield (Fin's Bistro)


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