Cuban Cod and Black Bean Salad Recipe

Name: Cuban Cod and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
(Recipe can be doubled.)

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cuban Cod and Black Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cuban Cod and Black Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions