3 tsp. cayenne pepper
1/4 tsp. ground cumin
1 tsp. salt
1 lb. firm-fleshed fish such as shark, snapper or halibut, cut into steaks or fillets
Flour
2/3 c. olive oil
1 lg. onion, finely sliced
6 tbsp. wine vinegar
2 tbsp. water
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/2 c. honey
1/4 c. raisins

Mix 1 teaspoon cayenne, cumin and 1/2 teaspoon salt. Rub fish with mixture and let stand in refrigerator 1 hour.

Dredge fish in flour. Heat olive oil in skillet over medium-high heat until hot but not smoking. Fry fish, turning halfway through, for total cooking time of 10 minutes per inch of thickness. Remove from pan and set aside. Pour off all but 2 to 3 tablespoons oil.

Fry onion in remaining oil until golden, about 5 minutes. Add remaining 2 teaspoons cayenne, wine vinegar, water and remaining 1/2 teaspoon salt. Cook 5 minutes at medium heat.

Add cinnamon, pepper, honey and raisins. Simmer until water has nearly evaporated and only oil and honey-onion paste remain in skillet, about 7 minutes. Add fish, warm briefly and serve.

Makes 2 to 3 servings.