Cuban cod & black bean salad

Yield: 3 Servings

Measure Ingredient
¾ pounds Firm white fish fillets cod, rockfish, snapper, orange roughy, lingcod, pike.
\N \N Vegetable cooking spray
1 \N 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 \N Large orange
4 cups Torn romaine lettuce

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.)

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