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Cuban Cod and Black Bean Salad

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Ingredients Edit

Directions Edit

  1. Place 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.
  3. Broil about 4 inches from heat about 5 minutes or until 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.
  7. Meanwhile, peel orange, cut into ½-inch slices and separate into segments.
  8. Combine with black beams and remaining dressing.
  9. Drain, 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.

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