A silver-skinned fish found in European sea and saltwater lakes, branzino goes by many names, including European sea bass, spigola, loup de mer, róbalo, and lubina.
The fish, which ranges in size from one and a half to three pounds, has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.
If you're scared of cooking whole fish because of how they look, I say it's time to approach that fear and kick it to the curb. Otherwise, how are you going to delight in this lovely grilled striped bass with orange-saffron butter? You can even have the fishmonger (the fish equivalent of a butcher) do all the squeamish work like gutting, cleaning and fin removal. Once that part is done, the rest is a snap and the meal comes together in no time at all. To get the recipe for a great Sunday BBQ, read more
