Striped Basstrami Print Email

1 1/2 pounds striped bass fillet, skinned
2 TBS coriander seeds
2 TBS mustard seeds
2 teaspoons cumin seeds
1 teaspoon coarsely ground pepper
2 cloves garlic, minced
3 TBS olive oil
2 lemons, juiced

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. In an oven proof pan over high heat, saute fish in oil to sear quickly and then finish in oven for 5 minutes. Remove fish from pan and add lemon juice. Cook down on stove until syrupy. Serve over fish. -Wayne Harley Brachman

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