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1
In a medium saucepan, cover the potatoes with water.
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2
Add the halved serrano, the mint stems and a generous pinch of salt and bring to a boil.
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3
Cook over moderate heat until the potatoes are tender, about 10 minutes.
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4
Drain the potatoes and let cool slightly; discard the chile and mint stems.
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5
Cut the potatoes in half.
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6
In a very large skillet, heat 2 tablespoons of the oil.
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7
Add the radishes and a generous pinch each of salt and pepper and cook over moderately high heat until just softened, 1 to 2 minutes.
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8
Fold in all of the romaine and the sliced serrano.
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9
Add the broth and cook over moderate heat, tossing, until the lettuce is just wilted and the radishes are crisp-tender, about 4 minutes.
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10
Stir in the potatoes and the chopped mint and season with salt and pepper; transfer to a bowl and keep warm.
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11
Wipe out the skillet and melt the butter in the remaining 2 tablespoons of oil.
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12
Season the halibut with salt and pepper and cook over moderate heat until the butter is golden and the fish is browned on the bottom, 3 minutes.
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13
Turn the fish.
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14
Add the cumin to the butter and cook, spooning the butter over the fish until just cooked through, about 3 minutes.
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15
Transfer to plates; spoon the vegetables alongside.
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16
Add the lemon zest and juice to the skillet; season with salt and pepper.
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17
Spoon the brown butter over the fish and vegetables and serve.
