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1
With needle-nose pliers or tweezers, remove the fishs fine pin bones.
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2
(You can feel these by running your fingers over the thickest part of the flesh in the head-to-tail direction.)
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3
In a small bowl, stir together the salt and sugar.
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4
Lightly crush the coriander and fennel seeds together in a mortar.
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5
Line a tray with plastic wrap.
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6
Sprinkle the tray with 1/4 cup of the salt-sugar blend, making an evenly thick bed as large as the fillets will be when placed side by side.
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7
Arrange the fillets on the bed of seasoning, skin side down.
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8
Sprinkle each fillet with 1/4 cup of the saltsugar blend and with half of the pounded seeds and half of the lemon zest.
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9
Sandwich the fillets, flesh sides together, then wrap tightly in plastic wrap.
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10
Put a tray on top and a 5-pound weight on the tray.
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11
Refrigerate for 24 hours, turning over the package halfway through.
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12
Unwrap the fish and inspect the flesh.
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13
It should feel firm but not leathery.
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14
If it still feels flaccid, rewrap, replace the weight, and marinate for a few hours longer.
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15
To serve, unwrap the fish and scrape off the spices.
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16
Rinse the flesh briefly in cold water, then pat it dry.
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17
Using a thin-bladed slicing knife, carve the fish as thinly as possible on a strong bias to make wide slices.
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18
Arrange the slices on a platter or on individual plates and pass the garnishes separately for guests to add as desired.
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19
Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-weight, brisk white wine.
