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  Recipe Home » Salads » Cuban Cod & Black Bean Salad
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  Cuban Cod & Black Bean Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
3/4 lb Firm white fish fillets cod, rockfish, snapper, orange roughy, lingcod, pike.
Vegetable cooking spray
1 Clove garlic, minced
1 tbsp + 4 ts lime juice, divided
1/4 cup Vegetable oil
1/2 tsp Ground cumin
1/4 tsp Red pepper flakes -OR- cayenne pepper
1/4 tsp Salt
1 can Black beans (15 oz can) drained and rinsed
1 Large orange
4 cup Torn romaine lettuce
Instructions:
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.)
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