A Mediterranean culinary extravagance since antiquity, rouget also know as red mullet, is wild sourced from boats in Italy, France, and Spain. It?s a dense fish, with a creamy flavor and a brilliant scarlet skin. This red fish is small in stature, so consider two to three fish per plate. Rouget are perfect pan-seared in olive oil with fragrant garlic, herbs, and chili. This delicious union of flavors-fresh whole fish with bold aromatics-has stood the test of time. And for good reason.
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