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In a large cast iron or nonstick skillet, over medium-high heat, add the olive oil. When hot add the onions and cook until they soften, about 4 minutes. Add the diced potatoes and peppers and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown around the edges, 6 to 8 minutes. Add the green onions, stir, and remove from the heat. Taste and adjust seasoning, if necessary. Cover and keep warm while you prepare the sauce and fish.
Combine the cilantro, lime juice and cayenne pepper with the creme fraiche. Season, to taste, with salt and pepper. Set aside.
In a cast iron skillet, heat half of the vegetable oil and, when hot, add half of the butter. When the butter has melted, add half of the fillets, skin side down, and cook until skin side is golden brown and crispy, about 3 minutes. Flip and briefly cook on the presentation side until fish is just cooked through, about 1 minute longer. Remove from the pan and repeat with the remaining fillets, wiping the pan clean and adding more oil and butter.
Yield: 1/2 cup