In a small bowl, whisk together the vinegar, honey, 1/4 teaspoon cayenne, 1 tablespoon olive oil and salt and pepper to taste. In a large bowl, combine the corn, beans, celery, basil, parsley and oregano. Fold to combine and toss with the dressing. Season to taste with additional salt and pepper. Transfer to the refrigerator until ready to serve.
Combine the berbere seasoning, smoked paprika, the remaining 1/4 teaspoon cayenne, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush the hake filets all over with the oil mixture.
Preheat a nonstick skillet over medium heat. Add the remaining teaspoon olive oil and swirl to coat. Add the hake, skin-side down, and cook until the fish is cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves and the cool bean salad.
Recipe courtesy of Eddie Jackson