Mix the oregano, lime juice, onions, wine, oil, and garlic in a shallow
glass dish. Arrange fish in the mixture and let marinate in the refrigerator
for 45 minutes. Remove fillets from the marinade and discard the marinade.
Mix the chile flakes, salt and pepper with the cornmeal.
Dip the fish into
the beaten egg, then into the cornmeal mixture.
Heat the oil and butter in a frying pan, and sauté the fish until golden