A note on the lemon—I ask for “one juicy lemon,that the ratio of lemon to oil in this recipe can be highly variable and depends on your taste. I like mine in approximately the classic vinaigrette ratio of 1 part lemon to 3 parts olive oil. —

Paired here with a summery, bright lemon vinaigrette, the grilled branzino tastes like a perfect summer day. As this is such a crowd-pleasing dish (with easy prep and cooking), we suggest grilling multiple branzini to serve your hungry backyard dinner guests.

What kind of fish is branzino?
Branzino is a white fish, also known as a European sea bass, but in the US it goes by the Italian name—branzino. This Mediterranean sea bass is native to southern and western European coasts, as well as northern African coasts.

What does branzino meat taste like?
Branzino boasts a light, flaky meat with a subtly sweet finish, similar to that of cod or tilapia. Because of its gentle flavor profile, grilled branzino lends itself well to a variety of different flavor combinations, especially those prevalent in the warmer months.

Do you eat the skin of a whole branzino?
Grilling whole branzino allows the skin to get delightfully crispy while keeping the delicate interior moist. Eat the grilled branzino skin as-is, or choose to fold it back when the time comes for serving—both are valid options.

What is difference between branzino and branzini?
Branzini is the plural of branzino.