Mustard-based sauce (honey mustard, Dijon, or creamy mustard aioli)
Olive oil, lemon (implied for marinade/grill)
Seasonings: salt, pepper, garlic, herbs
Cocking Steps
Marinate the fish: Rub fillet with olive oil, minced garlic, chopped rosemary (or herbs), salt, pepper, and lemon juice/zest. Let rest 15-30 minutes (or longer in fridge).
Prepare sauces: Make chimichurri by finely chopping parsley, garlic, red chili, mix with olive oil, red wine vinegar, salt, and optional oregano. For mustard sauce, whisk Dijon mustard, honey, mayo/yogurt, lemon juice, and seasonings until creamy.
Cook mushrooms (optional): Sauté sliced mushrooms in olive oil with garlic, salt, pepper until golden and tender. Set aside.
Grill the fish: Preheat grill pan, outdoor grill, or broiler to medium-high. Grill fish 4-6 minutes per side (depending on thickness) until charred grill marks form and fish flakes easily (internal temp ~63°C/145°F for medium). Rest briefly.
Assemble the bowl: Layer fresh lettuce/greens as base. Arrange grilled fish in center. Scatter halved cherry tomatoes, sliced red onions, cooked mushrooms around. Garnish with fresh rosemary sprigs.
Serve: Add small bowls of chimichurri and mustard sauce on the side for drizzling/dipping. Optional: squeeze extra lemon over top for brightness. Enjoy fresh!
