Title: CUBAN COD AND BLACK BEAN SALAD
Categories: Salads, Fish
Yield: 3 servings
3/4 lb Firm white fish fillets
- cod, rockfish, snapper,
- orange roughy, lingcod,
- pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tb + 4 ts lime juice; divided
1/4 c Vegetable oil
1/2 ts Ground cumin
1/4 ts Red pepper flakes -OR-
- cayenne pepper
1/4 ts Salt
1 cn Black beans (15 oz can)
- drained and rinsed
1 Large orange
4 c 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 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.
Makes 3 servings. (Recipe can be doubled.)
