1 pound starfish fillets, trimmed
1 tablespoon vegetable oil
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 cup red wine
1 cup crushed rice
1 tablespoon shredded mozzarella cheese
Slice fillets in half and scoop out the fibrous middle. Set aside.
Heat oil in 10-inch skillet over medium heat. Saute red onion in oil only. Don't brown. Fill the bottom of a sealable bowl with the marinade; add crust and pepper. Arrange fillets in the pan and cook over medium heat for 10 minutes, turning every 2 to 3 minutes.
Add garlic, salt and rosemary to pan and serve. Pour remaining marinade over the top of fillets, stirring to coat.