Recipe courtesy of E.M. Reidt
Episode: Miami
Total:
15 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 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 

Directions

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. It has not been tested for home use.

IDEAS YOU'LL LOVE

Whole Grilled Porgy with Smokey Tomato Chutney

Recipe courtesy of Jennifer Meadows

Roasted Porgy with Peas, Garlic, Scallions and Mint

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here