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1
Peel shrimp and, if desired, devein.
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2
With tweezers remove any bones from fish fillets.
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3
Preheat oven to 300F.
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4
Finely chop shallots.
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5
Cut butter into tablespoons.
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6
In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half.
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7
Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes.
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8
Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated.
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9
Keep sauce warm, covered.
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10
(It should not get hot enough to separate.)
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11
Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces.
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12
In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve.
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13
In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.
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14
Pat fish fillets dry and season with salt and pepper.
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15
In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes.
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16
Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper.
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17
(Add more oil if necessary between batches.)
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18
Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.
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19
Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking.
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20
Saute shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.
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21
Mound mash in center of each of 6 plates and top with fish.
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22
Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.
