Barbounia Red Mullet is a favorite of the Mediterranean Sea. Zivanadiko presents you with a simple and quick recipe.
This Barbounia Red Mullet recipe can be prepared using whole fish or fillets. In our case, we will use fillets of Barbounia.
Quick Tip: Many stores now offer frozen fillets of Barbounia in half-kilo packages. Although, we always serve fresh Barbounia, for a quick and economical meal at home you can always use the frozen ones.
- 500g of Barbounia fillets (or about a kilo of whole Barbounia)
- 1 cup of all-purpose flour (Wondra flour or some other light-dust flour recommended – makes for a lighter coat)
- Olive Oil
- Chopped Fresh Rosemary (Thendrolivano) – 3 or 4 springs
- Salt & Pepper to taste
- 2-3 spoons of Zivania or Ouzo (If none available, use a bit of red-wine vinegar)
Coat the Barbounia fillet with a light coat of flour – and salt and pepper to taste. In a good non-stick pan, heat a bit of olive oil (few spoons in order to give the pan just a coating). Sear each side for about 3-4 minutes on high heat. Once the fillets are cooked through, remove them and place them on a serving plate. In the pan, add a bit more olive oil, throw in the chopped rosemary and finish off with a bit of Zivania/Ouzo or red-wine vinegar.
Serve with side dishes of your choice or simply serve them as appetizers on their own. We suggest rosemary roast potatoes, steamed leafy vegetables (Horta) or just plain white rice.
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