halibut fish cakes with black bean, tomato, and corn sauce

(serves 3, with leftovers)

halibut fish cakes with black bean, tomato, and corn sauce

12 oz halibut
1 1/2 cups water
1/2 medium onion, finely diced
1/2 cup bread crumbs
1 egg
1/2 tsp chipotle chili pepper
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika (plus a little more for sprinkling)
1 tbsp olive oil

1 can black beans
1/2 can tomatoes
3/4 cup corn
salt
pepper

white rice

Start the rice.

Heat a skillet over medium-high heat, with a teaspoon or two of olive oil. When hot, add the halibut, as well as two cups of water. Cook the halibut for ten minutes or so, until it's no longer translucent.

Meanwhile the halibut cooks, start chopping the onion. Break the egg into a large bowl. Whisk quickly with a fork. Add the onions and breadcrumbs. Once the halibut is no longer translucent, remove it from the heat and rinse in cold water to cool it quickly (or, if you have more time, just pour the water out and let the halibut cool naturally).

Add the halibut to the bowl with the egg, and mix in the bread crumbs and onion. Add the spices, salt, and pepper. Mix well with your hands, shredding the halibut into small flakes, and form round patties, 2 inch patties.

Sprinkle each side with paprika. Set the patties to the side. Start heating a skillet with olive oil, on medium heat.

In a saucepan, combine the black beans, tomatoes, and corn. (If you wish, you can add 1/2 tsp cornstarch to make the sauce thicker). Add salt and pepper to taste.

Start cooking the patties, a couple minutes on each side. Sprinkle with additional salt and pepper.

Serve with white rice.