Striped Basstrami

• 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.
2. In a coffee grinder, coarsely grind up coriander, mustard, cumin and pepper.
3. Coat fish with mixture and garlic.
4. Drizzle on olive oil and set in refrigerator for at least 4 hours, turning every hour or so.
5. Preheat oven to 400 degrees.
6. Over high heat, saute fish (in ovenproof pan) to sear.
7. Pop into oven for 5 minutes to cook.
8. Remove fish from pan and add lemon juice.
9. Cook down on stove until syrupy.
10. Serve over fish.

bass fillet, coriander seeds, mustard seeds, cumin seeds, ground pepper, garlic, olive oil, lemons

Taken from www.foodnetwork.com/recipes/striped-basstrami-recipe.html (may not work)