Omani Mashuai Fish pairs lemon-grilled white fish with fragrant saffron rice, toasted almonds, and a bright tomato salsa—a balanced, aromatic dinner that captures the citrus and spice of Omani coastal cooking.
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.
Soak saffron in 1 tablespoon hot water.
Cook rice in broth with saffron water until tender.
Rub fish with olive oil, garlic, lemon juice, cumin, and half the salt; grill or sear until it reaches 145°F (63°C).
Toast almonds in a dry skillet and mix tomato, red onion, cilantro, and remaining salt for salsa.
Serve fish over saffron rice with almonds and tomato salsa.
Store leftovers in separate airtight containers; fish keeps up to 2 days, rice up to 3 days. Reheat rice gently with a splash of water; serve fish cold or gently warmed.
grill or skillet for searing fish · dry skillet for toasting almonds
Firm white fish fillets like halibut, cod, or sea bass work well. Choose fish about 1 inch thick so it reaches 145°F (63°C) internal temperature evenly without overcooking.
Yes. Cook the rice, cool it, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth before serving.
The fish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Do not overcook or it will dry out.
Saffron gives the rice its distinctive color and flavor. Turmeric can mimic the color but not the taste. For best results, use saffron, even a small pinch.
Yes. All ingredients listed are naturally gluten-free, including the basmati rice, fish, and spices.
