Cuban Cod and Black Bean Salad

Yields:	3 servings
Rate this Recipe

	Preparation	120 minutes
	Cooking	10 minutes
	Ready In	130 minutes

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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Member Review

Naturally Sweet Pineapple Muffins

These muffins have a pleasant mild pineapple flavor and a good consistency. They are great for a diabetic diet or anyone wanting a sweet treat w/o the added sugar. Much better than bakedgoods made with artificial sweeteners. For variation, I would consider using less pineapple & adding blueberries and/or nuts. I filled 17 regular size aluminum muffin cups.

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