Recipe courtesy of E.M. Reidt
Episode: Miami
15 min
15 min
2 servings


  • 1 tablespoon canola oil
  • Two 3-ounce fillets porgy, skin and pin bones removed
  • 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. It has not been tested for home use.

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