Recipe courtesy of Wayne Harley Brachman

Striped Basstrami

  • Total: 4 hr 25 min
  • Prep: 4 hr 10 min
  • Cook: 15 min
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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


  1. 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.
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