Recipe - Cuban Cod And Black Bean Salad

Three fourths pound Firm white fish fillets
cod, rockfish, snapper,
orange roughy, lingcod,
pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tablespoon + 4 teaspoon lime juice; divided
One fourth cup Vegetable oil
One half teaspoon Ground cumin
One fourth teaspoon Red pepper flakes OR
cayenne pepper
One fourth teaspoon Salt
1 cn Black beans (15 ounce can)
drained and rinsed
1 Large orange
4 cup Torn romaine lettuce

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 1/2inch 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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini