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.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 173 (58%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 68mg||21 %|
|Sodium 59.6mg||2 %|
|Potassium 493.3mg||13 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.5g|
|Protein 22.5g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 296
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