Grilled Fish Salad Bowl with Chimichurri and Mustard Sauce

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.