Cuban Cod and Black Bean Salad

== Ingredients ==
* ¾ lb firm white fillets (cod, rockfish, snapper, orange roughy, lingcod, pike)
* vegetable cooking spray
* 1 clove garlic; minced
* 1 tbsp + 4 tsp lime juice; divided
* ¼ cup vegetable oil
* ½ tsp ground cumin
* ¼ tsp red pepper flakes or cayenne pepper
* ¼ tsp salt
* 1 can black beans (15 oz can) - drained and rinsed
* 1 large orange
* 4 cups torn romaine lettuce
== Directions ==
# Place in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray.
# Combine garlic and 2 teaspoons lime juice; spread on.
# Broil about 4 inches from heat about 5 minutes or until 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.
# Meanwhile, peel orange, cut into ½-inch slices and separate into segments.
# Combine with black beams and remaining dressing.
# Drain, 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.
Category:Black bean Recipes
Category:Cod Recipes
Category:Cuban Meat Dishes
Category:Cuban Salads
Category:Lime juice Recipes
Category:Ling Recipes
Category:Orange Recipes
Category:Orange roughy Recipes
Category:Pike Recipes
Category:Romaine lettuce Recipes