2 tablespoons white wine vinegar
1/2 teaspoon honey
1/2 teaspoon cayenne pepper
2 tablespoons plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 ear corn, kernels cut off
One 15.5-ounce can mixed beans, rinsed and drained
1 stalk celery, finely diced
2 tablespoons thinly sliced fresh basil leaves, plus additional leaves for serving
2 tablespoons roughly chopped fresh flat-leaf parsley leaves
1 teaspoon roughly chopped fresh oregano leaves
1 1/4 teaspoons berbere seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or more to taste
Two 6-ounce pieces hake, skin-on
Lime wedges, for serving
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.