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1
Preheat oven to low.
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2
Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides.
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3
Shake off excess.
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4
Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether).
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5
Remove fillets to dinner plates and keep warm in the oven.
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6
Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds.
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7
Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing.
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8
Add the coriander and tomatoes and boil until slightly reduced.
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9
Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next.
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10
Warm the sauce again if necessary, but do not let it boil.
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11
Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through.
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12
Spoon the pasta onto the dinner plates and serve with a tossed salad.
