A vibrant, colorful mound on a white ceramic plate, the glossy, charred mackerel is nestled amongst bright green fresh spinach leaves and halves of juicy, ripe figs. The scattered shiny pomegranate seeds offer a jewel-like contrast, all drizzled with a glossy, ruby-red pomegranate vinaigrette.

Grilled Mackerel and Fig Salad with Pomegranate Vinaigrette

Name: Grilled Mackerel and Fig Salad with Pomegranate Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: Fresh mackerel fillets, 2 cleaned and pat dry; Ripe figs, 6 halves; Baby spinach, 4 cups washed; Pomegranate, 1⁄2 seeds removed; Olive oil, 2 tbsp for grilling; Lemon, 1⁄2 juiced; Extra virgin olive oil, 3 tbsp for dressing; Pomegranate molasses, 1 tbsp; Honey, 1 tsp; Salt, to taste; Cracked black pepper, to taste

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Mediterranean

Technique Grilling

Diet Friendly Mediterranean

Daily Recipe: September 14, 2025

This is a fresh, seasonal, and unique twist on Greek cuisine, utilizing ingredients typical of the Mediterranean diet. It is a light, yet filling, nutrient-dense salad rounded off by the full-bodied flavors of fresh mackerel combined with a sweet and tart pomegranate vinaigrette.

Ingredients (for 2)

Fresh mackerel fillets - 2 - cleaned and pat dry
Ripe figs - 6 - halves
Baby spinach - 4 cups - washed
Pomegranate - 1⁄2 - seeds removed
Olive oil - 2 tbsp - for grilling
Lemon - 1⁄2 - juiced
Extra virgin olive oil - 3 tbsp - for dressing
Pomegranate molasses - 1 tbsp
Honey - 1 tsp
Salt - to taste
Cracked black pepper - to taste

Preparation

Step 1 - 🔥👆🔥

Preheat your grill to medium-high heat
Step 2 - 🍋🐟🧂

Season the mackerel fillets with juice from half a lemon, 2 tablespoons of olive oil, salt, and pepper to your preference
Step 3 - 🔥🐟🔄

Grill the marinated mackerel skin side down for about 3 minutes until the skin is crisp. Flip and grill for another 2 minutes until fully cooked
Step 4 - 🔥🍊🕐

Grill the figs cut side down for about a minute until softened and slightly charred
Step 5 - 🥣🍯🥄

Mix together 3 tablespoons of extra virgin olive oil, 1 tablespoon of pomegranate molasses, 1 teaspoon of honey, salt and pepper to your preference
Step 6 - 🥗🐟🍊

Arrange the washed spinach leaves on a plate. Add the grilled mackerel and figs on top of the spinach. Sprinkle with pomegranate seeds
Step 7 - 🥗🥣🍴

Pour the prepared vinaigrette on the salad and serve. Add salt and pepper if required

Additional

This recipe is open to many variations. You can switch the fish for grilled eggplant to make it vegan-friendly. A dollop of Greek yogurt on top or addition of feta cheese can add a creamy factor and kids could enjoy helping out by picking the pomegranate seeds.