Southwestern Catfish

Catfish fillets (the smaller the better)
¼ cup Flour
To taste Salt, pepper, red chili powder
2 oz. Olive oil or clarified butter
1 tsp. Garlic, finely chopped
¼ cup White wine
¼ cup Green chili, chopped
2 T. Tomato, finely chopped
1 T. Butter
2 T. Scallion, finely chopped
¼ cup Avocado, chopped (optional)

Season catfish with salt, pepper, and chili powder.
Lightly coat with flour.
In hot sauté pan, add olive oil.
Place catfish in pan (bone side down) and cook on medium-high heat until brown.
Turn fillets over and cook one minute more.
Add garlic, white wine, green chili, and tomatoes.
Cook until done. (When using large fillets, pan should be covered.)
Remove fillets to plate.
Incorporate butter into the sauce. Add scallions and avocado.
Pour over catfish.