Arrange thinly sliced fish on a rimmed serving dish or bowl and season with salt, black pepper, fennel, and coriander. In a blender or the bowl of a food processor, combine the cranberries, sugar, garlic, onion, chile, bell pepper, molasses, lime zest and juice, and the water—blend to release the liquids and until almost pureed. Strain and collect the liquid using a fine sieve. Season to taste with salt. Spoon over the fish until the fish is just barely submerged. Garnish and serve. Brought to you by Chef Cassie Piuma from The Cranberry Chef Collective