Ingredients

• 1 cup packed parsley leaves and tender stems

• 1 cup packed cilantro leaves and tender stems

• ½ cup packed tender mint leaves

• 1 tablespoon Herbes de Carmel

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• 2 scallions (white and green parts), coarsely chopped

• 3 garlic cloves, smashed

• 1 small shallot, quartered

• 1 small jalapeño, seeded and finely chopped

• ½ cup extra-virgin olive oil

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• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon finely grated lemon zest

• ½ teaspoon kosher salt

• 3 medium tomatoes, each cut into 8 wedges

• 1 jumbo or 2 medium red onions, cut into 1-inch chunks

• 1½ pounds thick, firm, center-cut skinless white fish fillets, such as halibut or mahimahi, cut into 1-inch chunks