Most fish prepared in India is stewed or cooked quickly in the tandoor, but this dish from the Taj Lake Palace is seared, making it decidedly more modern. A fragrant herb mix is stuffed into each fish fillet and blended into a yogurt cream sauce. Then the dish is finished elegantly with crisp frizzled mint leaves and strips of ginger. More Easy Indian Recipes
Generally speaking, lighter fish go best with lighter-bodied white wines, like Sauvignon Blanc, which is typically made without the enriching influence of oak barrels. South Africa has become a go-to source for great Sauvignon.