Fennel-crusted roasted halibut with spicy black bean sweet potato cakes

In a pan on medium heat, cook the onions in a quarter cup of olive oil until soft, translucent and just starting to color.

Toast the fennel seeds dry in a warm pan over medium-low until fragrant, lightly smoking, popping and light brown; take off the heat.

Add a quarter cup of jalapeno, about 2 tablespoons chopped garlic and the toasted ground cumin; let the cumin bloom in the oil.

Cook 2 to 3 more minutes until soft and concentrated, without letting the garlic overcook and turn bitter.

Add 2 cups cooked black beans, turn off the heat, and transfer to a mixing bowl.

Mash the beans with the back of a fork or a whisk for a couple of minutes to release their creamy interiors.

Add 2 cups grated raw sweet potato, three-quarter cup toasted seasoned breadcrumbs and 2 eggs; mix about a minute while still mashing.

Season with kosher salt and black pepper, then fold in 1 cup whole black beans.

Chill 15 to 20 minutes to firm up.

Form about two-inch cakes and dredge once in breadcrumbs.

Cook on medium heat on one side about 2 minutes, flip.

Finish in a preheated 400 degree oven about five minutes so the raw sweet potato cooks through (five to 10 minutes said earlier).

Grind the toasted fennel with a little pepper and salt for the halibut seasoning.

Heat the pan, season the halibut with the spice mix, and salt it at the last second so it does not draw out moisture and stick.

Add a little olive oil; when it shimmers but before it smokes, lay the fish in crust side down and season the back with kosher salt and fennel.

Cook about 3 minutes on medium to medium-low until the edges turn opaque and it releases, then flip and finish in the pan.

Variation: for 20 or 30 people, brown one side, then finish the fish in the oven.

Plate the black bean cakes and halibut with lime wedges, whole black beans and a sprig of cilantro; squeeze the lime over.