Striped Bass with Lime Broth

Ingredients

• •2 tablespoons coriander seeds
• •1 tablespoon cracked cardamom pods
• •1 teaspoon Thai green curry paste
• •4 sprigs cilantro
• •2 leaves kaffir lime leaves
• •1 tablespoon fish sauce
• •⅓ cup fresh lime juice
• •to taste Kosher salt
• •1 whole grapefruit
• •1 whole lime
• •2 tablespoons vegetable oil
• •4 fillets striped bass fillets
• •to taste black pepper
• •to taste fresh herbs and garnishes
• •recipe note

Cooking Instructions

1. 1.

   Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.

   12 min

2. 2.

   Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.

   10 min

3. 3.

   Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.

   5 min

4. 4.

   Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.

   6 min

5. 5.

   Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.

   3 min

6. 6.

   DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.