Recipe courtesy of Wayne Harley Brachman
Striped Basstrami
4 hr 25 min
4 hr 10 min
15 min
4 hr 25 min
4 hr 10 min
15 min


  • 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


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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