Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      small         rouget - -- (abt 1 1/2 to 2 lbs)
                        salt -- to taste
                        virgin olive oil -- as needed
   4                    shallots -- finely chopped
   1      cup           white wine from provence
     1/2  cup           white wine vinegar
   8      ounces        sweet butter -- cold, cut 1/4" dice
  24                    perfect basil leaves
   2      tablespoons   pine nuts
                        freshly-ground black pepper -- to taste
   1      recipe        leeks glazed in vin d'anjou -- see * note

Preparation:

* Note: See the "Leeks Glazed In Vin D'Anjou" recipe which is included in this collection. Preheat grill. Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook until just cooked through, 4 to 5 minutes on a side. Meanwhile, place shallots, wine and vinegar into a saucepan and boil until 3 to 4 tablespoons remain. Add butter all at once and whisk until emulsified and remove from heat. Chiffonade 20 basil leaves and add to butter sauce along with pine nuts. Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining basil leaves. Serve with Leeks Glazed In Vin D'Anjou. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A1