Are you ready for something different? Try this. I was looking for something other than my standard Italian seasoning or seasoned salt to put on bass fillets. Curry? hmmm…okay. What goes with curry? Allspice, cinnamon, ginger and nutmeg come to mind. The blend reminds me too much of my spice cookies to sound appealing. I started with cinnamon and that’s all I needed for Cinnamon Curry Fish.

You can turn the burner off when the butter is half-way melted. Residual heat will finish the job. After you mix other ingredients into the butter you’ll let it sit for 30 minutes. It will probably begin to harder and that’s okay. Give it a stir. If it’s too solid to drizzle over the fish give it a little heat to get the melting process going again, and then turn the heat off again. Taste the butter blend now. Do you like the flavor? Does it need something else? Would you like some of the other spices? More lemon? Add it now.

Choose Your Fish

I made Cinnamon Curry Fish with smallmouth bass fillets. Walleye, other basses, yellow and white perch, catfish or brown bullhead will also work well. If you happen to have cusk, use that. The firm flesh will hold up well with this buttery sauce and add more flavor to the fish we call “poor man’s lobster.”

You’re going to broil the fish if you’re indoors, and use the grill or an open fire if you’re outside. Cook the fish for five to ten minutes (unless it’s cusk, haddock or cod, and then bump it up to 20 minutes), until it’s flaky.

On The Side

For sides, I made a potato salad and added a little curry powder to tie the two together. Coleslaw would be great. A garden salad with a complimentary dressing would top off this perfect summer dish. If you happen to making this in the cooler months, baked, mashed or sweet potato are excellent, and you can double the recipe to add it to the potatoes.

What would you serve with Cinnamon Curry Fish? And what kind of fish did you use, or will you use? I have some experimenting to do now that I have this as my base recipe.

Cinnamon Curry Fish Recipe

Cinnamon Curry Fish

Cinnamon, curry, butter, fresh fish filets – add them together for an uncommon flavor that might surprise you.
Course Main Course
Cuisine American
Keyword fish
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 50 minutes
Servings 4
Author Robin Follette
Cost $16


  • 4 6 to 8 oz Fish fillets Bass, perch, walleye, haddock, cod
  • ¼ cup butter melted
  • 1 clove garlic minced
  • 2 tsp basil fresh, fine chopped
  • 1 tsp curry powder
  • 1 tsp cinnamon powder
  • 1 ½ tsp lemon zest
  • salt and pepper to taste


Fish Prep

  • Rinse the fillets if necessary and pat dry.
  • Spray a cookie sheet with Pam. Place the fillets on the sheet. Sprinkle with salt and pepper.

Butter Blend

  • Melt the butter in a small sauce pan just until melted.
  • Add the garlic, basil, curry powder, cinnamon and lemon zest to the melted butter. Stir until blended. Let sit for 30 minutes.
  • Taste the butter blend. Does it need more garlic, curry, cinnamon, basil or lemon? Add now.
  • Warm the butter again until melted, stir well, and drizzle on the filets.

Preheat Broiler

  • Preheat the broiler to high.
  • Place the fillets under the broiler and cook five to ten minutes, until they are flaky. The amount of time will depend on the thickness of the filets.