Fresh seafood is notoriously pricey but you can still find good values—if you know where to look. Just ask professional chefs.
Branzino is a type of mild white fish that you may recognize by its alternative name: European sea bass. This specific kind of fish is commonly found at seafood markets and grocery stores, and strikes a proper balance between taste, quality, and budget, according to chef Nunez. He also notes that it doesn't take much to elevate fish like this into restaurant-quality dishes, and the fact that the chef serves it in his own California restaurant is all you need to know.
"We serve a popular branzino dish at The Rex Steakhouse with Americaine sauce, guajillo rub, and a citrus salad – accompaniments that are meant to highlight branzino as the star of the dish," he explains. On the other side of the country, New York-based chef Alejandro Bonila also speaks highly of the bass, noting that it's his"favorite fish to grill, pan-roast, or bake." At his restaurant,which serves a curated assortment of new American fare including many seafood dishes, the branzino is served grilled with a sweet corn succotash. The restaurant's executive chef also recommends pairing branzino with a rose or white wine such as a Sancerre.