Bring wine to a boil in a small saucepan. Reduce heat, and simmer 6 minutes or until reduced to 2 tablespoons. Pour reduced wine into a small bowl; set aside.
Bring 2 cups water, lentils, and 1/4 teaspoon salt to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 20 minutes. Add fava beans; simmer 5 minutes or until tender. Drain.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallot; sauté 2 minutes. Add shrimp; sauté 3 to 4 minutes. Add lentils, fava beans, and tomato; sauté 2 minutes. Add reduced wine, cilantro, butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper; stir until butter melts. Set aside, and keep warm.
Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper.
Heat remaining 1 tablespoon of oil in a large nonstick ovenproof skillet over high heat; add fillets, and sauté, skin side up, 2 minutes or until brown. Turn fillets, and bake, uncovered, at 350° for 8 minutes or until fish flakes when tested with a fork.
To serve, spoon 3/4 cup shrimp mixture in center of each plate. Top with fillet; drizzle with 3 tablespoons Saffron Beurre Blanc.
Note: Fava beans are available at most Middle Eastern markets, specialty stores, and farmers' markets. Lima beans may be substituted.