Pan-fried curried Fish Fillets

Pan-fried curried Fish Fillets
  • 4 servings
  • 0:10 Preparation
  • 0:06 Cooking
  • 0:16 Total Time


Add all
  • 6 Tbsp.
    (90 mL)

    curry powder

  • 1 pinch

    To taste sea salt

  • To taste freshly ground black pepper

  • 2 x 7 oz
    (2 x 200 g)

    thick firm-flesh white fish fillets

  • To taste, chopped cilantro leaves

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    olive oil

  • 4 Tbsp.
    (60 mL)

    plain yogurt


In a plate, blend curry powder, salt and pepper.

Roll fillets in the spice blend to cover completely.

In a non-stick frying pan, heat butter and oil over high heat.

Add fillets and cook, spooning pan juices over them, for 2 to 3 minutes per side or until easily flaked with a fork.

Serve on a bed of fluffy rice and top with a spoonful of yogurt and a sprinkling of cilantro leaves.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007