Mediterranean Fattoush Salad With Spiced Fish and Tangy Pomegranate Dressing
March 5th, 2025Crisp Veggies, Crunchy Pita Chips, and Flaky Fish
Bright, fresh, and full of bold Mediterranean flavors, this fattoush salad with spiced Wild Alaska Pollock is a quick, vibrant meal. Fattoush is a classic Levantine salad made with crisp vegetables, fresh herbs, and crunchy pita chips, all tossed in a tangy pomegranate molasses dressing — perfect for pairing with delicate, pan-seared fish for a satisfying protein boost. If you don't have access to pomegranate molasses, you can substitute a balsamic glaze, which has a sweet, tangy flavor profile and syrupy consistency that work can in a pinch.
Wild Alaska Pollock fillets can be long and delicate, so we suggest cutting them in half to make them easier to handle and better fit your skillet. As an alternative, try making this with rockfish, which has a bolder flavor that works beautifully with the mix of dry spices.
Mediterranean Fattoush Salad With Spiced Fish and Tangy Pomegranate Dressing
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
5 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- INGREDIENTS FOR THE SALAD
- 2 (6 oz.) portions Wild Alaska Pollock fillets or rockfish
- 2 cups little gem lettuce, roughly chopped
- ½ pint cherry tomatoes, halved
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 persian cucumbers, peeled and sliced into rounds then halved
- ¼ cup sliced pepperoncini, roughly chopped
- 2 tablespoons fresh mint, coarsely chopped
- 2 teaspoons ground sumac
- ½ cup crispy pita chips
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ lemon, juiced
- INGREDIENTS FOR THE DRESSING
- 3 cloves garlic, peeled and minced
- ⅓ cup extra virgin olive oil
- 1 lemon, juiced
- 2 teaspoons pomegranate molasses
Instructions
1. In a large serving bowl add the lettuce and top with tomatoes, bell peppers, cucumbers, pepperoncini, mint, and ground sumac.
2. Make the dressing by adding all of the dressing ingredients to a jar with a tight fitting lid and shaking vigorously. Pour the dressing over the salad and top with ground sumac and pita chips. Toss to combine and evenly coat the salad in the dressing. Refrigerate the salad while you cook the fish.
3. Heat a medium skillet over medium heat with just enough cooking oil to coat the bottom. Meanwhile, pat the fish dry with paper towels and season both sides with salt, pepper, garlic powder, and dried oregano.
4. Cut fish in half if desired for easier handling.
5. When the oil is shimmering, add the fish to the pan and sear for 1-2 minutes, flip, then sear for another 2 minutes and transfer to a plate. Squeeze on lemon juice.
6. To serve, add the pollock to the top of the salad and serve with more crispy pita chips on top, if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
