Striped Bass with Lime Broth

You may look at some of these ingredients and go, nah, don't have them so I won't make it.  Just run down to your local Asian market and buy them or go to the local grocery aisle with Asian ingreients.  They'll have it.  Serve with noodles or steamed rice.  Serves 4

INGREDIENTS

• 1 Tbsp. cracked cardamom pods
• 1 tsp. Thai green curry paste
• 4 sprigs cilantro, stems and leaves separated
• 2 kaffir lime leaves or ½ tsp. finely grated lime zest
• 1 Tbsp. fish sauce (such as nam pla or nuoc nam)
• ⅓ 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)

INSTRUCTIONS

• 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.

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 12
• Saturated Fat (g) 2
• Cholesterol (mg) 70
• Carbohydrates (g) 13
• Dietary Fiber (g) 5
• Total Sugars (g) 1
• Protein (g) 33
• Sodium (mg) 640