Cuban Cod and Black Bean Salad

Ingredients
- cod, rockfish, snapper, - orange roughy, lingcod, - pike.
 * 3/4 lb Firm white fish fillets
 * 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

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine