Prepare the salsa verde in a blender by puréeing garlic, salt, capers, Dijon, red wine vinegar and olive oil. Add basil, mint and parsley, then lightly pulse until the herbs are chopped and combined, but not puréed. Dredge the fish in your favourite blackening or Cajun spice and grill or bake until an internal temperature of 70° C (158° F) is reached. Plate with the bright, flavourful salsa verde and enjoy!