Cuban Cod And Black Bean Salad Recipe
Servings: 3
Ingredients
- 3/4 lb Hard white fish fillets cod, rockfish, snapper, orange roughy, lingcod, pike. Vegetable cooking spray
- 1 x Clove garlic, chopped
- 1 Tbsp. + 4 ts lime juice, divided
- 1/4 c. Vegetable oil
- 1/2 tsp Grnd cumin
- 1/4 tsp Red pepper flakes -Or possibly- cayenne pepper
- 1/4 tsp Salt
- 1 can Black beans (15 ounce can) liquid removed and rinsed
- 1 lrg orange
- 4 c. 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 tsp. lime juice; spread on fish. Broil about 4 inches from heat about 5 min or possibly till fish just flakes when tested with a fork. Transfer to a dish and let cold 10 min. Combine oil, remaining 1 Tbsp. and 2 tsp. lime juice, cumin, pepper flakes and salt in a small jar. Shake well and pour 1 Tbsp. 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 in to orange mix and toss gently. Cover and chill 2 hrs or possibly up to 24 hrs.
- Serve over romaine.
- Makes 3 servings. (Recipe can be doubled.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 3 servings | |
| Calories 763 | |
| Calories from Fat 238 | 31% |
| Total Fat 26.86g | 34% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.47g | |
| Cholesterol 68mg | 23% |
| Sodium 263mg | 11% |
| Potassium 2408mg | 69% |
| Total Carbs 84.26g | 22% |
| Dietary Fiber 20.8g | 69% |
| Sugars 7.68g | 5% |
| Protein 49.15g | 79% |
