Sprinkle salt and pepper on one side of the fish pieces. In a deep saute pan over medium high heat, cook the shallot stirring frequently in the the butter until the butter becomes oily and starts to just slightly brown. Add the fish to the pan and cook flipping once, until half cooked, remove fish to a plate and set aside. Whisk in the bottle of wine, dislodging all the browned bits, add in the garlic, lower the heat to medium and reduce for about 10 minutes or so. Whisk in the cream, drop the heat to low, and simmer for about 10 to 15 minutes, adding the fish back to pan in the last 5 minutes to finish cooking. Serve over the cooked pasta, garnish with herbs or salt (I used my herbed pink salt blend)