Tangy Red Curry Fish

Name: Tangy Red Curry Fish
Ingredients: 3 to 4 cloves garlic, minced; 1/4 teaspoon ground cumin; 1/4 teaspoon turmeric; 1 big stalk lemongrass, trimmed of its tough skin and thinly sliced; 1 teaspoon grated or finely chopped fresh ginger; -- Kosher salt to taste,; 1 1/2 pounds skinless white fish fillets, (such flounder or petrale sole), about 6 ounces per person; 2 tablespoons mild Thai red curry paste (see Note); 2 to 3 teaspoons olive oil; 1 lemon or lime; 2 to 3 tablespoons coarsely chopped cilantro