Fantastic Pompano

FANTASTIC POMPANO
GARLIC BUTTER:
1 ½ c. butter, at room temp
3 T. minced garlic
¼ c. Herbsaint liqueur or Pemod
1 c. finely chopped fresh parsley
Kosher salt/ black pepper
BEURRE BLANC SAUCE:
1/3 c. dry white wine
1/3 c. heavy cream
1 large shallot, finely chopped
¾ c. butter, cut into ½” cubes and softened
Kosher salt/black pepper
2 T. snipped fresh chives
POMPANO:
¼ c. clarified butter
6 (6-oz.) skinless pompano fillets
¾ c. GARLIC BUTTER
1 lb. small shrimp
1 t. finely chopped fresh oregano
1 t. finely chopped fresh thyme
1 t. finely chopped fresh basil
Pinch red pepper flakes
Kosher salt/black pepper
½ c. canned peeled and diced tomatoes, drained
1 c. BEURRE BLANC SAUCE

1. GARLIC BUTTER: In food processor, mix butter until smooth. Add chopped garlic and process until smooth. Add Herbsaint, chopped parsley, salt and pepper to taste. Mix until completely smooth and all liqueur has been absorbed. Taste for seasoning.
2. BEURRE BLANC SAUCE: In saucepan, combine wine, cream and shallot over medium heat. Bring to boil, then reduce to low. Simmer gently until reduced to about 2 T., watching carefully, about 10 minutes. Set aside for up to one hour before finishing sauce. Place pan over low heat to warm through. As soon as it is steaming, add all butter at once and swirl pan or whisk the sauce continuously until butter has been thoroughly absorbed and sauce is smooth. Remove from heat immediately and stir in pepper and chives. Use within 10 minutes or keep warm, covered, in top of double boiler over hot but not simmering water for up to one hour, stirring occasionally.
3. POMPANO: Preheat oven to low heat and place 6 dinner plates inside to warm. Assemble the GARLIC BUTTER, shrimp, herbs and spices, tomatoes and BEURRE BLANC SAUCE near the stove.
4. Place a very large skillet over high heat and add clarified butter.
5. Season fillets with salt and pepper, cook, without crowding, 2-3 minutes per side, until golden. (Time will depend on thickness of fish.)
6. Transfer fish to platter and keep warm in oven, loosely covered with foil.
7. Add the GARLIC BUTTER to same pan used for cooking fish over medium heat.
8. Add shrimp and cook until they turn pink.
9. Spoon off excess butter from pan and add chopped herbs, red pepper flakes, black pepper and tomatoes. Cook for 2 minutes.
10. Stir in BEURRE BLANC SAUCE.
11. Remove plates from oven, spoon sauce and shrimp over pompano. Serve immediately.