3 tablespoons minced shallots

6 pompano fillets (about 2 pounds total)

Salt and freshly ground black pepper

1 cup dry red wine (light and fruity: see above)

1/2 cup fish broth or bottled clam juice

1 tablespoon arrowroot

1. Preheat oven to 425 degrees.

2. Grease the bottom of a large baking pan with 2 tablespoons of the butter; sprinkle the shallots evenly. Arrange the filets on top and season well with salt and pepper.

3. Pour the wine and fish broth over the fillets and dot with 3 tablespoons butter. Place the baking pan atop a burner over high heat and bring to a boil. Transfer to the oven and bake for 5 to 7 minutes, depending on the thickness of the fillets.

4. Remove the fillets to a warm platter and keep warm. Pour the cooking liquid into a saucepan. Reduce over high heat to about 1 cup.

5. With your fingers, combine 1 tablespoon of the butter with the arrowroot. Stir this into the broth. Bring to a boil, stirring. Strain through a fine sieve and return to the saucepan. Swirl in remaining butter.

6. Taste for seasonings. Pour the sauce over the fillets and serve immediately.

Note: This recipe also works with cod, red snapper, porgies, and sea bass.

Per serving: 432 calories, 29 grams protein, 2 grams carbohydrates, trace sugar, 31 grams fat, 119 milligrams cholesterol, 170 milligrams sodium, trace dietary fiber.

Cajun Style Broiled Skirt Steak

Makes 4 servings