6-8 Ounce butterfly fillet
Also known as European Sea Bass, Bronzini is pinkish when raw and cooks up opaque white. The finely textured, flaky meat is lean, with a sweet and mild flavor. Many chefs say the wild-caught bass is more flavorful than the farmed product. Since bronzini has a relatively low fat content, it is best steamed, baked or sautéed, as these preparations let the delicate flavor come through. Mediterranean cooks grill bronzini, but this is tricky as the flesh can dry out easily.