Pan-Fried Pompano with Tomato Caraway Glaze

• 2 tablespoons extra-virgin olive oil
• 2 medium tomatoes, peeled, seeded and chopped
• 1 1/2 teaspoons hot paprika
• 1 teaspoon sweet paprika
• 2 small garlic cloves, minced
• 1 tablespoon plus 1 teaspoon chopped thyme, preferably lemon thyme
• 1 teaspoon chopped caraway seeds
• 1 stick plus 4 tablespoons (6 ounces) unsalted butter, softened
• Salt
• Six 6-ounce pompano or Spanish mackerel fillets, with skin
• Freshly ground pepper

1. Preheat the oven to 500.
2. Heat the olive oil in a medium skillet.
3. Add the tomatoes and cook over moderately high heat for 2 minutes.
4. Reduce the heat to moderate and cook, stirring and mashing the tomatoes with a fork until a thick puree forms, about 15 minutes.
5. Add the hot and sweet paprikas and cook, stirring, for 1 minute.
6. Scrape the tomato puree into a bowl and let cool.
7. Stir in the garlic, thyme and caraway seeds.
8. Fold in the butter and season with salt.
9. Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down.
10. Season with salt and pepper.
11. Spread the tomato butter over the fillets, leaving a 1/2-inch border all around.
12. Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through.
13. Transfer the fillets to plates and serve.

extravirgin olive oil, tomatoes, paprika, sweet paprika, garlic, thyme, caraway seeds, unsalted butter, salt, pompano, freshly ground pepper

Taken from www.foodandwine.com/recipes/pan-fried-pompano-with-tomato-caraway-glaze (may not work)