Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   virgin olive oil -- divided
   4      medium        trout - -- (abt 2lbs total),
                        -- seasoned with
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1                    celery stalk -- thinly sliced
   1      medium        red onion -- thinly sliced
   2                    garlic cloves
   1      tablespoon    chopped fresh rosemary leaves
   4      tablespoons   balsamic vinegar
   1      cup           barbera or dolcetto wine
                        (dry red wine from piedmont)
   3      tablespoons   unsalted butter
     1/4  cup           finely-chopped Italian parsley

Preparation:

In a 12-inch to 14-inch non-stick sauté pan, heat 4 tablespoons oil until smoking. Place 2 fish in pan and sauté until golden-brown on first side, about 8 to 9 minutes. Turn and cook other side in the same manner. Repeat procedure with remaining 2 fish. Place fish on a serving platter in a warm oven. In the same pan, add 2 tablespoons more oil, add celery, onion and garlic and cook until soft, about 6 minutes. Add rosemary, vinegar and wine and bring to a boil. Reduce by half, swirl in butter and stir to emulsify. Remove fish from oven. Add parsley to sauce and pour over fish. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5745)