Trim any excess bread from around the fish.Season the fillet and the bread with salt and pepper.
Repeat with the remaining rouget fillets and bread..In a large nonstick skillet, heat 1 1/2 tablespoons of the olive oil over moderate heat.Add the fish fillets, bread side down, and cook until golden brown, about 1 minute.
Carefully turn the fillets over and cook for 30 seconds.Remove from the heat and transfer the fillets to a paper towel-lined plate..
Season the arugula with the remaining 1 tablespoon of olive oil, lemon juice and salt and pepper.
Mound the salad on plates and arrange 2 fish fillets, bread side up, in a crisscross pattern next to the salad.Pour softened chiles with soaking liquid into a blender, add the remaining 1 3/4 teaspoons salt and garlic cloves.
Process chiles until smooth, about 3 minutes.. Heat ghee in a large, deep skillet over high.When oil just begins to smoke, add onions and cook, stirring constantly, until onions are golden brown.
Remove onions from skillet.Reduce heat to medium and add marinated goat pieces to pan.
