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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