Combine the 1/4 cup of lime juice with the cilantro and olive oil in a large, shallow dish and mix well. Place the filets in the marinade and flip them, making sure to coat every surface of the filet. Leave the fish in the marinade and place it in the refrigerator for 30 minutes,turning once. Fire up the grill to medium-high heat (around 350-400 degrees). Charcoal recommended.
Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a seperate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off the excess egg, and press into breadcrumb mixture. Set aside. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3-5 minutes per side until the fish flakes easily and has browned nicely.