In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors. To download a Spanish translation of this recipe click here. Print Ingredients Bean cakes 1/4 cup olive oil 1 white onion, peeled and diced 2 Tbsp. garlic cloves, crushed and chopped 1/4 cup jalapeno peppers, stemmed and minced 2 tsp. cumin, ground and toasted 3 cups black beans, cooked 1 tsp. kosher salt 1 tsp. ground black pepper 2 cups sweet potato, peeled and grated 2 eggs, lightly beaten 3/4 cup bread crumbs, toasted, plus extra for coating finished cakes Halibut 2 lb. halibut fillet, skinned and portioned into 4 oz. pieces 1/4 cup olive oil Salt and ground black pepper 1 Tbsp. fennel seed, toasted and ground 1 lime, fresh and cut into ¼ wedges Number of Servings : 8 Serving Size: 2 small bean cakes plus 4 oz. halibut In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors. To download a Spanish translation of this recipe click here. Directions Bean Cakes: Heat 2 tablespoons of 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. Transfer contents of skillet to a large bowl. Stir in 2 cups of 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. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 tablespoons of olive oil. Dip into bread crumbs to coat and place on oiled sheet pan; chill for 20 minutes. Preheat the oven to 450°F. Place bean cakes in the oven and roast for 10 minutes, or until the cakes start to lightly brown. 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 of 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 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°F oven for 2 to 3 minutes, or until the fillets are just opaque in the center. Serve the fish with warm roasted black bean cakes, and the fresh lime wedges. Note: In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.