Ingredients
2 tbsp. extra-virgin olive oil
2 tomatoes
1 1/2 tsp. hot paprika
1 tsp. sweet paprika
2 garlic cloves
1 tbsp. chopped thyme
1 tsp. chopped caraway seeds
1 stick unsalted butter
salt
6 pompano or Spanish mackerel fillets
Freshly ground pepper
Preparation
Step 1Preheat the oven to 500 degrees F. Heat the olive oil in a medium skillet. Add the tomatoes and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook, stirring and mashing the tomatoes with a fork until a thick puree forms, about 15 minutes. Add the hot and sweet paprikas and cook, stirring, for 1 minute. Scrape the tomato puree into a bowl and let cool. Stir in the garlic, thyme and caraway seeds. Fold in the butter and season with salt.Step 2Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down. Season with salt and pepper. Spread the tomato butter over the fillets, leaving a 1/2-inch border all around. Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through. Transfer the fillets to plates and serve.Step 3Make Ahead: The butter can be refrigerated overnight. Bring to room temperature before using.Step 4Wine Recommendation: A full-flavored dish like this pompano finds its soul mate in a full-bodied white wine like Pinot Gris. The acidity in the 2003 Raptor Ridge from Oregon will also echo the tangy tomato butter glaze on the fish.
