Striped Bass with Lime Broth
['2 tablespoons coriander seeds', '1 tablespoon cracked cardamom pods', '1 teaspoon Thai green curry paste', '4 sprigs cilantro, stems and leaves separated', '2 kaffir lime leaves or 1/2 teaspoon finely grated lime zest', '1 tablespoon fish sauce', '1/3 cup (or more) fresh lime juice', 'Kosher salt', '1 grapefruit', '1 lime', '2 tablespoons vegetable oil', '4 6-ounce 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)', 'Ingredient info: Thai green curry paste is available at Asian markets and in the Asian foods section of many supermarkets.']
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.
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