Triglia di scoglio, rouget, tekir, red mullet. Around the world this fish is called by many names depending on where you are, but to me, it always goes by the Greek barbouni. In this DRTV clip, I’ll prepare barbouni in the common Grecian pan-fried style, and share a treat from a recent trip to the land of Artistotle. καλή όρεξη—bon appétit.
of course ,another great video….