1. In a small blender, combine peppercorns, paprika, cinnamon, cloves and 2 tablespoons oil; blend to form a paste. Rub paste on top of fillets; cover and refrigerate 4 hours.
2. When ready to cook, scrape off most of the spice paste; reserve paste and set aside. Heat 1 tablespoon oil in a large skillet over high heat. Place filets in skillet, skin side down; cook to sear one side.
3. Turn fillets, skin side up. Reduce heat to medium, cover and cook 8-10 minutes or until fish flakes easily with a fork. Transfer fillets to a platter, keep warm.
4. Add reserved spice paste to hot skillet. Add lemon juice; stir 1-2 minutes. Spoon over fillets and serve.
Per serving: 303 calories, 20g fat, 2g saturated fat, 78mg cholesterol, 65mg sodium,3g carbohydrate, 1g fiber, 1g sugars, 29g protein