Preheat oven to 375 F.

Combine cumin and cayenne pepper, and rub over halibut. Coat sweet potatoes in olive oil.

Place halibut in a small, greased baking dish and place sweet potatoes in a second small baking dish.

Place both in the oven for 10 minutes, turning only the halibut half-way through baking.

Sweet potatoes are done when tender and halibut is done when it flakes with a fork.

Meanwhile, wilt the kale and prepare the dressing.

Place kale in a small saucepan with 1 Tbsp. water over medium high heat.

Cook, stirring, 1-2 minutes, just until bright green and crisp-tender. Set aside and keep warm.

In a small bowl, combine lime juice, jalapeño, red onion, pineapple and cilantro. Set aside.

Serve pineapple-cilantro salsa over halibut with roasted sweet potatoes and wilted kale on the side.

Sprinkle sweet potatoes lightly with cayenne, if desired.