Place the beans in a pot and add enough water so they are covered by at least 1 inch. Bring the beans to a boil over medium-high heat and skim off any foam that rises to the top.

While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Sauté onions, carrots and celery until just tender; stir in oregano and cook until fragrant. Add vegetables to beans and stir.

Simmer beans, partially covered, until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt once beans are tender.

For vinaigrette: Combine oregano, garlic, vinegar and lime juice. Add olive oil in a slow steady stream, whisking continuously. Stir in feta cheese, thin vinaigrette with water or bean cooking liquid if necessary, and season with salt and freshly ground pepper.

Add warm beans to cool in vinaigrette and stir in chopped cilantro and tomatoes, and season with salt, pepper and lime juice. Reserve.

In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in enough olive oil to make a slurry. Spread slurry on the striped bass fillet.

Sauté fillets in olive oil, skin side down, until lightly golden and crisp. Turn fillets over and continue cooking another 1-2 minutes until cooked through. Remove from pan and serve, skin side up, with the scarlet runner bean salad.