Cuban Cod and Black Bean Salad

• 3/4 pound fish fillets cod, rockfish, snapper, orange , roughy, lingcod, pike
• 1 x nonstick cooking spray
• 1 each garlic cloves
• 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 oranges
• 4 cups romaine lettuce torn

1. Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray.
2. Combine garlic and 2 teaspoons lime juice; spread on fish.
3. Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork.
4. Transfer to a dish and let cool 10 minutes.
5. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar.
6. Shake well and pour 1 tablespoon over fish.
7. Meanwhile, peel orange, cut into 1/2-inch slices and separate into segments.
8. Combine with black beams and remaining dressing.
9. Drain fish, break into large chunks and remove any bones.
10. Add to orange mixture and toss gently.
11. Cover and refrigerate 2 hours or up to 24 hours.
12. Serve over romaine.
13. Makes 3 servings.
14. (Recipe can be doubled.)

snapper, nonstick cooking spray, garlic, lime juice , vegetable oil, cumin ground, red pepper, salt, black beans, oranges, romaine lettuce

Taken from recipeland.com/recipe/v/cuban-cod-black-bean-salad-33337 (may not work)