Cuban Cod and Black Bean Salad

Ready in 1 hour

Top-ranked recipe named "Cuban Cod and Black Bean Salad"

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Try this Cuban Cod and Black Bean Salad recipe, or contribute your own. "Seafood" and "Salads" are two tags used to describe Cuban Cod and Black Bean Salad.


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1/4 ts Red pepper flakes -OR-
3/4 lb Firm white fish fillets
1/2 ts Ground cumin
1/4 ts Salt
4 c Torn romaine lettuce
1/4 c Vegetable oil
1 tb + 4 ts lime juice; divided
1 Garlic; minced
1 Large orange
Vegetable cooking spray
1 cn Black beans (15 oz can)

Original recipe makes 3 Servings



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.)

Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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