Recipe courtesy of Wayne Harley Brachman
Striped Basstrami
- Total: 4 hr 25 min
- Prep: 4 hr 10 min
- Cook: 15 min
- Total: 4 hr 25 min
- Prep: 4 hr 10 min
- Cook: 15 min
Ingredients
1 1/2 pounds striped bass fillet, skinned
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon coarsely ground pepper
2 cloves garlic, minced
3 tablespoons olive oil
2 lemons, juiced
Directions
- Cut bass into 4 serving pieces. In a coffee grinder, coarsely grind up coriander, mustard, cumin and pepper. Coat fish with mixture and garlic. Drizzle on olive oil and set in refrigerator for at least 4 hours, turning every hour or so. Preheat oven to 400 degrees. Over high heat, saute fish (in ovenproof pan) to sear. Pop into oven for 5 minutes to cook. Remove fish from pan and add lemon juice. Cook down on stove until syrupy. Serve over fish.
