- 1 tablespoon canola oil
- Two 3-ounce fillets porgy, skin and pin bones removed
- 1/2 teaspoon kosher salt
- 2 tablespoons whole unsalted butter
- 2 tablespoons pumpkin seeds
- 2 teaspoons chopped shallots
- 1 whole starfruit, sliced
Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt and then place in the pan. Cook until translucent, and then flip and add the butter. Cook until the butter is brown, then add the pumpkin seeds, shallots and starfruit. Saute until the shallots are translucent and the starfruit is blistered. Baste the fish with the butter, shallot and starfruit juices and remove from the pan. Place the fish on a plate and spoon the starfruit and pumpkin seeds over and around the fish.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.