• Roasted Halibut with Spicy Black Bean Cakes


    Bean Cakes

    Yield: 8 portions

    • Ingredients
    • Olive oil
      ¼ cup
    • White onion, peeled and diced
      1 each
    • Garlic cloves, crushed and chopped
      2 Tbsp.
    • Jalapeno peppers, stemmed and minced
      ¼ cup
    • Cumin, ground and toasted
      2 tsp.
    • Black beans, cooked
      4 cups
    • Kosher salt
      1 tsp.
    • Fresh ground black pepper
      to taste
    • Sweet potato, peeled and grated
      2 cups
    • Egg, lightly beaten
      2 each
    • Bread crumbs, toasted, plus extra for coating finished cakes
      ¾ cup


    • Ingredients
    • Halibut fillet, skinned and portioned into 4 ounce pieces
      2 lbs.
    • Olive oil
      ¼ cup
    • Salt and pepper
    • Fennel seed toasted and ground
      1 Tbsp.
    • Limes, fresh and cut into ¼ wedges
      1 each


    1. Bean Cakes: Heat 2 T. olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, jalapenos, and toasted cumin; cook until fragrant, about 2 minutes.
    2. Transfer contents of skillet to a large bowl. Stir in 2 cups cooked black beans and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, eggs, 1 cup of the cooked black beans, and bread crumbs. Mix again carefully just to combine and chill for 30 minutes.
    3. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 T. olive oil. Dip into bread crumbs to coat and place on oiled sheet pan; chill for 20 minutes.
    4. Preheat the oven to 450 degrees. Place bean cakes in the oven and roast for 10 minutes, or until the cakes start to lightly brown.
    5. Meanwhile, pat the halibut fillets dry with paper towels. Season the halibut portions generously with salt, pepper, and the toasted fennel seed. Heat the ¼ cup olive oil over medium-high heat in a large oven-proof frying pan until hot but not smoking. Slip the halibut pieces skin side up into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the fish fillets over and place in the 450 degree oven for 2 to 3 minutes or until the fillets are just opaque in the center.
    6. Warm the remaining 1 cup of black beans and season with salt and pepper. Serve the fish with warm roasted black bean cakes, a small spoonful of black beans, and the fresh lime wedges.