Cuban Cod and Black Bean Salad

130 minutes Prep: 120 minutes Cook: 10 minutes

436 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

3/4	pound	white fish fillets	cod, rockfish, snapper, orange , roughy, lingcod, pike
1	x	nonstick cooking spray
1	each	garlic clove
1	tablespoon	lime juice	+ 4 ts, divided
1/4	cup	vegetable oil
1/2	teaspoon	cumin	ground
1/4	teaspoon	red pepper flakes	-or- cayenne pepper
1/4	teaspoon	salt
15	ounces	black beans	drained and rinsed
1	large	orange
4	cups	romaine lettuce	torn

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.)

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Nutrition Facts

Serving Size 307g

Amount per Serving

Calories 436 42% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 291mg	12%
Total Carbohydrate 34.0g	11%
Dietary Fiber 11.0g	43%
Sugars 6.0g
Protein 32.0g	63%

Vitamin A	4%		Vitamin C	62%
Calcium	8%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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