Grilled Rouget (Red Mullet) with Basic Beurre Blanc

(from koshka’s recipe box)

Serves 4 people

Categories: fish, main course, red mullet


  • 8sm Rouget - (abt 1 1/2 to 2 lbs)
  • Salt to taste
  • Virgin olive oil as needed
  • 4xShallots finely chopped
  • 1cup White wine from Provence
  • 1/2cup White wine vinegar
  • 8oz Sweet butter cold, cut 1/4" dice
  • 24xPerfect basil leaves
  • 2tbl Pine nuts
  • Freshly-ground black pepper to taste
  • 1xrecipe Leeks Glazed In Vin D'Anjou see * Note


  1. Preheat grill.

  2. 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.

  3. 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.

  4. 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.

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