Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Firm white fish fillets
- cod, rockfish, snapper,
- orange roughy, lingcod,
- pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tb + 4 ts lime juice; divided
1/4 c Vegetable oil
1/2 ts Ground cumin
1/4 ts Red pepper flakes -OR-
- cayenne pepper
1/4 ts Salt
1 cn Black beans (15 oz can)
- drained and rinsed
1 Large orange
4 c 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 1/2-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.)

Printed in the November 11, 1992, issue of the Simi Valley, CA,
Enterprise.

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