Preparation

• Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
  In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
  Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
  Heat grill over high heat.
  Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
  Heat and toss pasta with half of the lemon butter
  Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .
  
  * The sauce can also be a fish velouté sauce