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

Fresh, vibrant Mediterranean salad with a twist.

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Mediterranean

Technique Grilling

Diet Friendly Mediterranean

Daily recipe · September 14, 2025

A little about this dish

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

A final fox tip

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.