CHIPOTLE LIME HALIBUT CAKES

Melt butter in a large pot over medium-low heat. Add the wine or vermouth. Season the fish with salt and pepper, then gently place into the pot.

Cover and cook until fish is just cooked through, 5-8 minutes. Remove the fish to a large bowl.  Add 2 cups of water to the pot, and add potatoes.

Bring to a boil, then reduce to a simmer, and cook until potatoes are cooked through, about 15 minutes. Drain the potatoes thoroughly. Roughly mash the potatoes in the pot.

Flake the fish, then add the potatoes to the bowl. Add the CHIPOTLE LIME SAUCE, scallions, lime zest, eggs, panko and flour. Season with sea salt and freshly ground black pepper. Stir all the ingredients together until well combined. 

Using a ¼ cup measure, form the mixture into patties, about 1-inch thick. Place on a parchment paper-lined sheet pan, cover with plastic wrap and chill for about 1 hour.

Heat a large non-stick frying pan over medium-low heat.  Add about 1/8-inch of oil. Spread about ¼ cup flour onto a plate and dip each side of each patty into the flour to lightly coat. Fry until golden brown, 3-5 minutes on each side. Remove to a paper towel-lined plate to catch excess oil. 

Serve with additional CHIPOTLE LIME SAUCE, cilantro and lime wedges.