First catch your Pompano! Actually you need 4 fillets.
Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add
mushroom slices; sauté about 7 minutes until soft and lightly browned. Add
brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add
cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens,
stirring occasionally. Season with salt and pepper and keep warm. Season the
fillets with seafood seasoning. Melt remaining 4 tablespoons butter in a large
skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning
once, until cooked through and opaque in the center. Transfer fillets to serving
plate and spoon sauce over.