This colorful, flavor-packed plate brings together the bold spices of North Africa with the wholesome nuttiness of millet. Each bite balances the richness of seared mackerel with the brightness of lemon and the pop of pomegranate seeds.

Perfect for a light dinner or a special weekend meal, this recipe is a feast for both the eyes and the taste buds. It’s quick to prepare, healthy, and guaranteed to impress at the table.

Let’s dive into how to make this stunning dish at home — no special equipment required, just fresh ingredients and a bit of culinary curiosity!

Ingredients

• 2 mackerel fillets (approx. 250g total)
• 150g millet
• 450ml water or vegetable broth
• 150g cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely sliced
• 75g pomegranate seeds
• 1 small bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• 2 cloves garlic, minced
• 1 lemon, juice and zest
• 30ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions

1. Rinse the millet under cold water. In a medium saucepan, combine the millet and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, or until the liquid is absorbed. Set aside to cool slightly.
2. While the millet cooks, prepare the mackerel. Pat the fillets dry with a paper towel. In a small bowl, mix together the cumin, coriander, paprika, salt, and pepper. Rub the spice blend evenly over the flesh side of the fillets.
3. Heat 15ml of olive oil in a non-stick frying pan over medium-high heat. Place the mackerel fillets skin-side down and cook for 3–4 minutes until the skin is crisp and golden. Flip and cook for another 2–3 minutes until cooked through.
4. In a large bowl, combine the cooked millet, halved cherry tomatoes, diced cucumber, sliced red onion, pomegranate seeds, chopped parsley, and mint.
5. Whisk together the remaining 15ml of olive oil, lemon juice and zest, and minced garlic. Pour over the millet salad and toss well to combine. Season with salt and pepper if needed.
6. Fluff the herbed millet salad with a fork and divide between two plates. Top each with a spiced mackerel fillet and serve immediately.

Tips & Substitutions

• Swap the grain: Quinoa or couscous make great substitutes for millet if that’s what you have on hand.
• Make it vegetarian: Replace mackerel with grilled halloumi or roasted chickpeas for a tasty meat-free variation.
• Adjust the heat: Add a pinch of chili flakes to the spice mix if you prefer a spicier kick.

Nutrition

Calories: 1225 kcal per serving

• Fat: 58g
• Carbohydrates: 108g
• Fiber: 19g
• Protein: 65g