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The "Milos experience" includes getting escorted to an area in front of the kitchen where a bevy of iced Mediterranean seafood is displayed. We're talking about less-than-familiar species such as skorpina, fagri, milokopina, and tsipoura. It's surprising not only to see such seafood in Miami, but also to see that many go for more than $50 per pound. Yes, Estiatorio is expensive, but the seafood is superb. Whether fried barbounia (better known as red mullet) or grilled skorpina (the Aegean equivalent of rockfish), the flavor is full, the flakes pristine, the distinctiveness thrilling. The skorpina, incidentally, served à la carte by weight (with head and bones), costs $57 per pound. Thing is, you can get off the hook for a lot less. Share a slightly larger fish and it will work out closer to $50. Plus there are other set seafood items on the menu, such as charbroiled halibut, swordfish, or tuna loin for under $50. The best money-saver: a four-course, $49 prix fixe menu Monday through Friday from 5 to 7 p.m. and Sunday from 5 p.m. to close (a similar three-course menu is available at lunch for $20.12). There are raw bar selections too, and refined versions of mezze spreads such as taramosalata and skordalia. Of some 200 wines on hand, about 90 percent are from Greece. Estiatorio Milos offers exquisite seafood and Hellenic splendor for those who can afford it.