Cuban cod & black bean salad
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Firm white fish fillets cod, rockfish, snapper, orange roughy, lingcod, pike. |
| Vegetable cooking spray | ||
| 1 | Clove garlic; minced | |
| 1 | tablespoon | + 4 ts lime juice; divided |
| ¼ | cup | Vegetable oil |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Red pepper flakes -OR- cayenne pepper |
| ¼ | teaspoon | Salt |
| 1 | can | Black beans (15 oz can) drained and rinsed |
| 1 | Large orange | |
| 4 | cups | Torn romaine lettuce |
Directions
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 ½-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.
Makes 3 servings. (Recipe can be doubled.)