How to make Fish in White Wine and Fennel Sauce

Mackerel is one of the most widely eaten fish across the globe. Surmai or Kingfish, a member of mackerel family is a popular fish all over India and is consumed in various ways. In this recipe chef Samar Halarnkar takes the Indian fish to the west by cooking it in white wine sauce flavored with fennel and tomatoes.


  • 500 gm surmai or kingfish fillet
  • Juice of 1 lemon
  • Salt, to taste
  • ½ tsp freshly ground black pepper
  • 2 tsp olive oil
  • ½ tsp butter
  • 7-8 garlic flakes, crushed
  • 2-3 tsp fennel seeds, freshly roasted and pounded into powder
  • ½ cup white wine
  • 2 large tomatoes, pureed
  • ½ tsp sugar
  • 2 tsp red chilli flakes (optional if you want a zing)


  1. Wash the fish and drain all water.
  2. Mix lime juice with fish, sprinkle with salt and fresh ground pepper and set aside.
  3. Gently saute the fish in olive oil in a non-stick pan, do not brown. Set aside.
  4. In the same pan, lower the heat, melt the butter, add a little olive oil and fry the garlic and fennel powder for 2-3 minutes.
  5. Stir in the white wine and reduce slightly. Add the tomatoes, sugar and salt and give it a stir.
  6. Add the chilli flakes, if you must, and saute for 1-2 minutes.
  7. Taste and adjust the seasoning.
  8. Arrange the fish in a warmed serving platter. Spoon the sauce over.

Chef at Large Member

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