Striped Basstrami

Name: Striped Basstrami
Prep time: P0Y0M0DT4H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H25M0.000S
Cuisine: american
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

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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

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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

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.

My Private Notes

Show: Melting Pot

Episode: Eastern European: Going Fishin'

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Striped Basstrami

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