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 tsp 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
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under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic
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and 2 teaspoons lime juice; spread on fish. Broil about 4 inches from heat about 5
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minutes or until fish just flakes when tested with a fork. Transfer to a dish and let cool 10
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minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small
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jar. Shake well and pour 1 tablespoon over fish. Meanwhile, peel orange, cut into
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1/2-inch slices and separate into segments. Combine with black beams and remaining dressing. Drain fish, break into
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large chunks and remove any bones. Add to orange mixture and toss
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gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine.
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