FISH, BLACK BEAN AND AVOCADO SALAD

By akselden

Ingredients

• 1 tbsp chile powder
• 2 tsp brown sugar
• 1/2 tsp each salt and pepper
• 2 lb. cod fillets
• 1 1/2 cups store-bought salsa
• 1/3 cup chopped cilantro
• 3 tbsp fresh lime juice
• 2 scallions, sliced
• 1 head romaine lettuce, shredded
• 1 can (15oz.) black be"s, rinsed and
• drained
• 2 ripe avocados, pitted and cubed
• 1 lime, cut into 6 wedges

Preparation

Step 1

Heat oven to 400°F. In large bowl
combine Chile powder, sugar, salt and
pepper. Rub mixture into both sides of
cod. Coat 9" x 13" glass baking dish
with nonstick cooking spray. Arrange
cod in dish. Bake 25 minutes, or until
opaque in center. Break cod into pieces
with fork. In medium bowl combine
salsa, cilantro, lime juice and scallions.
To serve, arrange lettuce on plate, top
with cod, salsa mixture, black beans
and avocado. Garnish with lime.