Fill a pot with all your ingredients except for the figs.

Bring to a boil and let simmer for 10 to 20 minutes so ingredients combine.

Meanwhile, cut figs horizontally and split in half; check for obvious signs of insect damage or dark colored worms. If none, cut further into quarters and set aside in a large container.

After time is up, pour liquid through strainer into container with the figs in it. Let come to room temperature, cover, and then put into fridge to pickle overnight.

Combine all spices into a container and shake to mix.

Get grill nice and hot.

Spray cooking spray on grill and on fish to prevent sticking. Season fish with salt and pepper.

Place fish seasoned-side-down on the grill and then spray and season the unseasoned side of the fish that is now facing up.

Flip after five to eight minutes. Can add a little more seasoning. Let cook for five to eight minutes and then remove from grill.

Steam and chop the Japanese sweet potatoes (can be done ahead of time).

Steam and cube the butternut squash.

Add olive oil to potatoes and place on a grill plate by the fish, but away from the main heat source to keep them warm and prepare them for plating. Remove from grill along with the fish.

Add butternut squash to a blender along with some of the chermoula spice, a stick of margarine (or butter, as it is a fish dish). Blend into a nice purée. Add spice to taste.

Squeeze half a lemon into a bowl. Combine all the other sauce ingredients into the bowl. Mix until you’ve reached the desired consistency and place to the side.

Start with a circle of the butternut squash purée in the center of the plate. Place fish into the center of the circle with sliced sweet potatoes on the side.

Add quartered fig around the fish.

Add salmoriglio sauce to the side.