For two people:
2/3 to one pound mangrove or yellowtail snapper
one starfruit, sliced
juice of one lemon (or lime)
splash of white wine
splash of cream
½ stick butter
Dredge fish in flour, salt, and pepper.
Saute in butter, with a little bit of olive oil, for four minutes on each side. Saute the slices of starfruit when the fish is turned.
When the fish is finished, remove it and the starfruit to a platter while you finish the sauce: add some white wine to the saute pan, half and half or cream, then lemon juice.
Place the slices of starfruit on top of the fish and spoon the sauce over all.
Serve with couscous, enhanced with raisins and chopped fresh almonds.
Thanks to Sydney Waring for the just-picked starfruits from her tree in Key West, January 2005. They are the most decorative fruit, and delicious.
If you still have more starfruit, try sauteing slices in olive oil with cooked angel hair pasta. Add a little white wine, grated parmesan cheese, black pepper, and canned tuna fish. The starfruit should be crunchy -- nice with the mushy canned tuna. Italians don't serve cheese with fish, but this is really a tuna noodle casserole, with starfruit.