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Fish Wrapped in Fig Leaves with Red Wine Sauce June 24, 1999 2 cups red wine ½ cup finely diced yellow onions 3 T finely diced celery 3 T finely diced carrots 1 T Crème de Cassis 8 T cold sweet butter, cut into ½” chunks Salt Freshly ground black pepper 4 fig leaves, about 6 inches long 1 lb. Sea bass, salmon or halibut fillet Salt Freshly ground pepper For the wine sauce: Combine the red wine, vegetables, and Cassis in a saucepan
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