Striped Bass With Lime Broth
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Coriander Seed1 tbsp
Cardamom Pods (cracked)1 tbsp
Fish Sauce1
Lime2 tbsps
Vegetable OilDirections:
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
2
Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water
3
Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes
4
Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids
5
Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired
6
Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard
7
Working over a small bowl, cut between membranes to release segments into bowl; discard membranes
8
Repeat with lime
9
Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat
10
Season fish with salt and pepper
11
Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness
12
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
13
Divide lime broth and fish among shallow bowls
14
Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt
15
DO AHEAD: Broth can be made 1 day ahead (do not add lime juice)
16
Cover and chill
17
Bring to room temperature and add lime juice just before serving
18
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
19
Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water
20
Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes
21
Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids
22
Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired
23
Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard
24
Working over a small bowl, cut between membranes to release segments into bowl; discard membranes
25
Repeat with lime
26
Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat
27
Season fish with salt and pepper
28
Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness
29
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
30
Divide lime broth and fish among shallow bowls
31
Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt
32
DO AHEAD: Broth can be made 1 day ahead (do not add lime juice)
33
Cover and chill
34
Bring to room temperature and add lime juice just before serving