In a Sauce Pan add shallots and wine and reduce heat until liquid is reduced to about 1-2 tbsp, remove from heat (while pan is still hot) whisk in cold Roasted Garlic butter about 2 tbsp at a time until an emulsion is formed. Season to taste and set aside. (if your butter makes your pan too cold to melt the butter just turn on the heat again on low and whisk until butter melts again before turning off the heat.) (Strain beurre blanc through a fine mesh sieve for a smoother sauce)
Season Sea Bass with salt and pepper and rub olive oil on both sides to keep it from sticking to the grill. Grill the Sea Bass for about 4-6 minutes per side (depending on thickness) internal temperature should read 140˚F
In a sauté pan add the remaining 2 tbsp of the roasted garlic butter and cook tomatoes for 2 minutes until they just start to caramelize and get soft. Serve the cooked tomatoes over the fish and drizzle your beurre blanc over the top of the grilled fish and tomatoes.