Cuban Cod & Black Bean Salad Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: 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,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp