Fish Salad (Sudan)

4 T butter
2 lbs firm-fleshed fish fillets (such as cod, haddock, salmon, or bass)
1 C shredded cabbage
5 tomatoes
1/2 t cumin
Salt, pepper
6 T lemon juice
1/2 C olive oil
1 C cilantro, chopped
Pinch cayenne
2 hard-boiled eggs, sliced
1/2 C black olives
1/2 C parsley, chopped
In a frying pan, saute the fish for about 10 minutes, or until lightly browned. Remove and flake with fork.
Dice 3 of the tomatoes. Mix with the fish, cabbage, cumin, salt, pepper, 2 T lemon juice, and 4 T olive oil. Put the salad on a serving platter.
Make a sauce by blending the cilantro, cayenne, salt, pepper, and remaining lemon juice and olive oil. Pour over the fish mixture.
Garnish with the eggs, remaining tomatoes, olives, and parsley.