Striped Bass with Lime Broth

By LRay

Ingredients

• 1 Tbsp. cracked cardamom pods
• 1 tsp. Thai green curry paste
• 4 sprigs cilantro, stems and leaves separated
• 2 kaffir lime leaves or 1/2 tsp. finely grated lime zest
• 1 Tbsp. fish sauce (such as nam pla or nuoc nam)
• 1/3 cup (or more) fresh lime juice
• Kosher salt
• 1 grapefruit
• 1 lime
• 2 Tbsp. vegetable oil
• 4 6-oz. striped bass fillets or snapper, John Dory, or black bass fillets, halved if long and narrow
• Freshly ground black pepper
• Fresh mint and basil leaves, extra-virgin olive oil, and flaky sea salt (such as Maldon; for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

INGREDIENT INFORMATION:

Thai green curry paste is available at Asian markets and in the Asian foods section of many supermarkets.

INSTURCTIONS:

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.

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.

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.

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.

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.

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.