Salsa Matcha Haddock with Green Chermoula and Mango-Pineapple Salsa

Ingredients 

Chermoula:

• 1 chopped bell pepper

• 1 jalapeno

• 1 cup cilantro

• 1 cup parsley

• Juice of 3 limes

• 2 cloves garlic

• 1 tsp sugar

• 1/2 tsp minced ginger

• 1/2 tsp cumin seeds/powder

• 1/3 olive oil or more to get thickness of your liking

• pinch of salt

Fish:

• I used haddock but you could use any filet, salmon would be fire too or mahi mahi maybe

• Mexican seasoning of your choice:

  • I used salsa matcha as a rub but you could just do a bit of olive oil and mexican seasoning as a rub

  • You could also do a tandoori rub with yogurt, ginger, garlic, indian spices, etc

Instructions

1. For the chermoula, just put all the ingredients in a large cup or blender cup or smtg similar and then use a handheld immersion blender if you have one to blend it all together

   1. I guess you could just blend it all together too

2. For the fish, I seasoned/rubbed it with the salsa matcha and then grilled it over limes on a barbecue on some aluminum foil. You could just bake or air fry it too