4 red fish fillets
4 tbsp. dark chili powder
4 tbsp. cumin
1/2 tbsp. flour
1/2 tsp. salt
1 tsp. garlic powder
4-6 tbsp. clarified butter
2 cloves garlic, minced
1/2 c. pitted black olives, cut in 1/2
2/3 c. chicken stock
Juice of 2 limes
3 tbsp. butter

Combine chili powder, cumin, flour, salt and garlic powder. Dust red fish fillets in this mixture. In a large skillet, heat clarified butter until smoking. Saute fish fillets 3-4 minutes each side until done. Remove fish to a warm platter.

Pour off excess butter from skillet. Add garlic and olives. Then chicken stock and lime juice to skillet. Reduce liquid slightly over heat. Remove skillet and from flame. Add 3 tablespoons of butter and swirl skillet until butter dissolves. Pour thickened sauce over fish. Serves 4.