This Omani-inspired three-course meal features aromatic spice-crusted grilled swordfish served over ghee-fried lemon rice, accompanied by a bright orange-fennel-date salad with feta-buttermilk dressing and soft saffron-honey glazed honeycomb bread rolls. The standout is balancing warm spice, citrus brightness, and honeyed bread in a single composed dish.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
GRILLED SWORDFISH WITH LEMON RICE (MASHUAI): Prepare the spice blend by mixing 1 Tbs ground cumin, 1 Tbs ground coriander seeds, 1 Tbs ground cinnamon, 1 Tbs ground ginger, 1 Tbs ground turmeric, and 1 tsp salt in a small bowl.
Rinse off the swordfish fillets and pat dry. Score the fish three times on each side of the fillets. Pour 1 Tbs olive oil over each fish fillet and rub to make sure that the fish is evenly oiled on all sides. Take the spice blend and crust the swordfish evenly, making sure to get the spices into the scores that were cut into the sides. Set aside.
Place a large skillet on medium heat and add the 4 Tbs ghee. Once the ghee is hot, add the mustard seeds and cook for 5 minutes, or until the seeds begin to pop, stirring occasionally. Add the cayenne pepper, 1 tsp turmeric, cashews, and curry leaves. Reduce heat to low and cook, stirring constantly, for 2 minutes.
Add the cooked white rice and stir to thoroughly combine. Add the lemon juice and 1/4 tsp salt and cook for an additional two minutes, stirring constantly.
Set the rice aside and keep warm.
While the rice is cooking, heat a grill pan on medium heat. Brush the pan with a little vegetable oil to help keep the fish from sticking. Once hot, place the fish in the pan and cook for 2-4 minutes per side, until the swordfish becomes opaque.
Make a bed of rice on a plate and place the cooked swordfish on top. Enjoy!
ORANGE, DATE, AND FENNEL SALAD: To make the dressing, combine all the dressing ingredients (feta cheese, buttermilk, cream, honey, olive oil, white pepper) in a large bowl or tightly sealed container. Whisk or shake vigorously to combine and then set aside in the refrigerator. Be sure to mix or shake again before being used.
In a large bowl, add the thinly sliced fennel and fennel fronds. Pour over the juice of half a lemon and toss to evenly coat. To this, add the orange segments, sliced dates, baby spinach, and chopped pistachios. Toss to combine.
Pour over the salad dressing and enjoy!
HONEYCOMB BREAD (KHALIAT NAHAL): Start by making the glaze. In a small saucepan, add the water, sugar, and saffron. Stir to dissolve the sugar. Bring the pot to a boil on medium-high heat. Once the mixture starts to boil, cook for 5 minutes, stirring frequently. After the 5 minutes, the syrup should start to thicken slightly. Remove from the heat and stir in the honey. Set aside and allow to cool completely.
In a large bowl whisk together the flour, powdered milk, yeast, sugar, and salt. Make a small well in the center of the flour mixture and add the oil, melted butter, and egg. Start to mix the dough. While the dough is coming together, slowly add the milk. After the milk is incorporated and the dough is starting to form, add the lukewarm water and mix into a soft dough.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
Add the 1 Tbs vegetable oil to a large bowl and spread the oil around to coat the inside of the bowl. Add the dough to the oiled bowl and move the dough around to completely coat the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, dark place for 1 1/2 hours or until doubled in size.
Once the dough has risen, punch it down and portion out 25-30 small pieces of dough. Grease a large round pan with butter or non-stick spray. Roll each piece of dough into a ball and place in the pan in a tightly packed honeycomb pattern (optionally place a small chunk of Kiri or Al-Marai cheese inside each dough ball). Cover the pan with a damp tea towel and allow the dough to rise again in a warm, dark place for 45 minutes or until doubled in bulk again.
Pre-heat the oven to 350 degrees.
Create an egg wash by whisking together 1 egg, 1 Tbs water, and a pinch of salt.
Once the rolls have doubled in size, brush the bread with the egg wash and place in the oven. Bake for 30 minutes or until the tops are a rich golden brown.
Remove the bread from the oven and immediately either brush the tops of the rolls with the honey saffron glaze or pour the glaze over the bread for a sweeter finished product.
Allow to cool on a wire rack and enjoy!
Store cooled honeycomb bread in an airtight container at room temperature for up to 2 days; reheat wrapped in foil at 350°F for 5–10 minutes. Lemon rice and salad are best served fresh but can be refrigerated separately for 1 day; reheat rice gently with a splash of water.
grill pan · mandoline (for slicing fennel thinly) · saucepan (for saffron-honey glaze) · large round baking pan (for honeycomb bread rolls)
Score the fish three times on each side, then rub with olive oil before coating evenly with the spice blend. Press the spices into the scores so they adhere during grilling.
Grill 2–4 minutes per side until the fish turns opaque throughout. Do not overcook, as swordfish can dry out quickly.
Yes. Shape and freeze the rolls after the second rise, then thaw and bake. Alternatively, bake fully, cool, and store in an airtight container for up to 2 days; reheat wrapped in foil at 350°F for 5–10 minutes.
Substitute clarified butter (the same thing) or use regular butter, though ghee's higher smoke point and rich flavor are traditional.
Yes. Mix the feta, buttermilk, cream, honey, olive oil, and white pepper up to 1 day ahead and refrigerate. Shake or whisk again before serving, as it may separate.
