Cuban Cod and Black Bean Salad

Ingredients

 * ¾ lb firm white fillets (cod, rockfish, snapper, orange roughy, lingcod, pike)
 * vegetable cooking spray
 * 1 clove garlic; minced
 * 1 tbsp + 4 tsp lime juice; divided
 * ¼ cup vegetable oil
 * ½ tsp ground cumin
 * ¼ tsp red pepper flakes or cayenne pepper
 * ¼ tsp salt
 * 1 can black beans (15 oz can) - drained and rinsed
 * 1 large orange
 * 4 cups torn romaine lettuce

Directions

 * 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.