Cuban Cod And Black Bean Salad
Serving Size : 3
Ingredients for prepare Cuban Cod And Black Bean Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | pound | firm white fish fillets - cod, rockfish, |
snapper, orange roughy lingcod, pike
vegetable cooking spray
cuban cod and black bean salad |
| 1 | clove | garlic - minced |
| 1 | tablespoon | + 4 teaspoon lime juice - divided |
| 1/4 | cup | vegetable oil |
| 1/2 | teaspoon | ground cumin |
| 1/4 | teaspoon | red pepper flakes -or- - cayenne pepper |
| 1/4 | teaspoon | salt |
| 1 | can | black beans - (15 oz can), drained |
and rinsed
cuban cod and black bean salad |
| 1 | large | orange |
| 4 | cups | torn romaine lettuce |
recipe Cuban Cod And Black Bean Salad
Place fish in even layer (tucking
where does giant foods get their fish and seafood
under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime juice;
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spread on fish. Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested
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with a fork. Transfer to a dish and let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2
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teaspoons lime juice, cumin, pepper flakes and salt in a small jar. Shake
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well and pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch slices and
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separate into segments. Combine with black beams and remaining dressing. Drain fish, break into large chunks and remove
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any bones. Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours.
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Serve over romaine.
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