Long Island chefs face challenges in promoting local fish due to customer preferences for imported species like salmon and ...

Branzino is a mild white fish popular in Italian cuisine and usually roasted whole and served with lemon. Also called European bass, the fish has been showing up on menus around the country and ...

Seafood fans have probably seen a new fish popping up on restaurant menus lately: branzino. Often served whole with a dramatic presentation, the fish may seem restaurant-level fancy, but it’s a ...

Roasting branzino whole with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. If you've never prepared a whole fish before, this roasted branzino recipe is a ...

Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper. 2. Grill the branzino over high heat ...

Preheat a grill to medium-high and make sure the grate is clean. Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt. With motor ...

Fish whole, martinis in flight Branzino used to be presented as fillets only at Lago. On the new menu, it arrives whole and boneless (no head, though), with sunchoke purée and salsa verde.

Branzino, which serves an upscale Caribbean and Indian flavor combination. Open from 4 p.m. to 10 p.m. Tuesday through Saturday, reservations are recommended. And Pink Salt + Veveta Tapas at 1567 ...