Cuban Cod And Black Bean Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Firm white fish fillets - cod, rockfish, snapper
		Orange roughy - lingcod, pike.
		Vegetable cooking spray
1		Garlic - minced
1 tablespoon	15ml	+ 4 tsp lime juice - divided
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Red pepper flakes -or- - cayenne pepper
1/4 teaspoon	1.3ml	Salt
1		Black beans - (15 oz can), drained and rinsed
1		Orange (large)
4 cups	948ml	Torn romaine lettuce

Recipe Instructions

Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime juice; spread on fish.

Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork. Transfer to a dish and let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar.

Shake well and pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch slices and separate into segments.

Combine with black beams and remaining dressing. Drain fish, break into large chunks and remove any bones. Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine.

Source:
Global Vegetarian, Jay Solomom

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