Heat your butter and olive oil in a large frying pan.

Dredge fillets in the flour that has been seasoned with the salt, pepper, and garlic powder.

Pan fry the fillets fully on one side prior to flipping.

Once you've flipped and they've cooked on the other side, dollop 1 teaspoon on each fillet of the jalapeno jelly. Turn off heat and put the lid on your skillet to let the jelly melt on the hot fish.

I served mine over angel hair pasta that was sauteed with fresh herbs, cream, and lemon in the pan I used to make the fish.

You can add more or less of the jalapeno jelly to your liking.