Pan-Fried Pompano with Tomato Caraway Glaze

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Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 2 medium tomatoes, peeled, seeded and chopped
3. 1 1/2 teaspoons hot paprika
4. 1 teaspoon sweet paprika
5. 2 small garlic cloves, minced
6. 1 tablespoon plus 1 teaspoon chopped thyme, preferably lemon thyme
7. 1 teaspoon chopped caraway seeds
8. 1 stick plus 4 tablespoons (6 ounces) unsalted butter, softened
9. Salt
10. Six 6-ounce pompano or Spanish mackerel fillets, with skin
11. Freshly ground pepper

1. Preheat the oven to 500°. 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.
2. Lightly 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.