Striped Bass With Clementine-Habanero SauceFish

1 1/2 teaspoons allspice1 1/2 teaspoons coriander seed1 teaspoon cumin seeds 1/2 teaspoon black peppercorns4 striped bass fillets (or red snapper, sea bass or other firm-fleshed fish)Sauce1 tablespoon olive oil3 medium-size tomatoes1 medium onion, peeled2 garlic cloves, choppedJuice of 8 clementines 1/2 fresh or dried habanero chili (you may substitute 1 teaspoon habanero sauce or more to taste)2 cups chicken stock, preferably homemadeSalt and freshly ground black pepper to taste2 tablespoons lard or olive oilRelish6 clementines, peeled1 small red onion, thinly sliced2 tablespoons chopped cilantroFor the fish: Place the whole spices in a small skillet over medium heat and cook, shaking the pan often, until the aroma is released, about 1 minute. Let cool slightly and grind in a coffee or spice grinder or mortar and pestle. Sprinkle the fish filets with the spices and let sit in the refrigerator until ready to use.For the sauce: Coat tomatoes and onion with the olive oil, place on a baking sheet or in an ovenproof baking dish, and roast in a 450-degree oven until blackened and blistered all over. (The tomato will take about 10-12 minutes, and the onion about 20.) Place tomatoes in a bowl to catch the juices, and let rest until cool enough to handle; peel.If using a dried habanero chili, soak in hot water for 10 minutes before using. Wearing gloves, remove the seeds from either dried or fresh chili and place chili in a blender with the tomatoes, onion, garlic cloves, juice and chicken stock.Heat 2 tablespoons lard or oil until rippling in a heavy, non-reactive, medium-size saucepan or Dutch oven and add the sauce. Cook uncovered for about 10 minutes or until slightly reduced and small craters form on the top. Set aside.For the relish: Using a sharp, small knife, remove the pith and skin from the clementines. Cut out the segments and place in a small bowl. Combine with the cilantro and salt and let rest for a few minutes.To serve: The fish can be grilled, pan-fried or broiled. Just season with salt and pepper and serve on top of a generous amount of sauce. Top with the relish, draining the liquid with a slotted spoon.Serves four.Nutrition values per serving: 394 calories, 14 g fat (4 g saturated), 34 g carbohydrates, 4 g fiber, 33 g protein, 134 mg cholesterol, 994 mg sodium.Zarela restaurant, New York City