Samak Mashwi bil Salsat al-Loomi (Sur Coastal Grilled Kingfish/Snapper with Lemon-Garlic Sauce) – Authentic Oman Recipe
From the dhow-building port of Sur: char-grilled fish drenched in a sizzling lemon, garlic, and coriander sauce.
- Country of Origin
- 🇴🇲 Oman (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Thick kingfish, Mahi-mahi, Or snapper steaks, Fresh lemon and lime juice, 6 cloves crushed garlic
Ingredients for Samak Mashwi bil Salsat al-Loomi (Sur Coastal Grilled Kingfish/Snapper with Lemon-Garlic Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick kingfish, prepped into bite-sized pieces
- 1.5 cups mahi-mahi, washed and trimmed
- 1 cup or snapper steaks
- 1 medium onion and 3 cloves garlic, finely minced with fresh lemon and lime juice
- 1.5 tbsp traditional Oman seasoning (6 cloves crushed garlic, coriander, turmeric, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lemon and lime juice, 6 cloves crushed garlic, coriander, turmeric, olive oil, cooking oil, and sea salt in a bowl to form a fragrant Oman marinade.
- Coat thick kingfish and mahi-mahi thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear thick kingfish and mahi-mahi for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with or snapper steaks, and serve immediately.