For tapenade: Blend together olives, garlic oil with some of the garlic, half the capers, one sage leaf, red wine vinegar, add 1/2 lb of the yellow tomatoes the juice from the can of tomatoes, and some of the parsley toward the end and pulse to mix through. You want to see the tomatoes! Set aside.
Put fillets in a bowl with milk. Mix corn starch, flour, adobo, garlic powder and cumin in a bowl. Dredge fish in flour mix. add butter/oil mix to pan and fry fish on both sides -skin side first until done (a few minutes on each side). Make sure skin is crispy.