|Saturated Fat Acids||2 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Peel ginger, chop finely and place in a baking dish. Add curry paste and yogurt and mix well.
Rinse fish fillets, pat dry, cut in half diagonally and coat with the yogurt sauce. Cover and marinate in refrigerator for about 30 minutes.
Remove fish from marinade, scrape any excess yogurt off with a knife and season the fillets with salt.
Brush an aluminum grill pan with oil. Place fish in pan and grill each side for 2-3 minutes. Sprinkle with lime juice to taste or serve with lime wedges.