Alaska Cod Moroccan-Style With Mango-Carrot Slaw

Alaska Cod Moroccan-Style With Mango-Carrot Slaw
Alaska Cod Moroccan-Style With Mango-Carrot Slaw

Alaska Cod Moroccan-Style With Mango-Carrot Slaw

  1. 4 Alaska cod fillets (4 each), fresh, thawed or frozen

  2. 2 Tbsp. olive oil, divided

  3. 1/2 cup finely chopped shallots (2 to 3 shallots)

  4. 1/4 cup chopped cilantro

  5. 2 tsp. fresh grated ginger

  6. 14.5 oz. vegetable broth, divided

  7. 1 tsp. sugar

  8. 4 cloves garlic, chopped

  9. Large pinch of saffron

  10. 1 tsp. cinnamon

  11. 1/2 tsp. allspice

  12. 2 cups dry couscous

  13. 1/4 cup toasted almond slices

  14. 1 mango, peeled and cut into strips (about 2 cups)

  15. 1/2 red bell pepper, thinly sliced

  16. 1/2 cup shredded carrot

  17. 1/4 cup chopped cilantro

  18. 1 Tbsp. fresh lime juice

  19. 1 tsp. grated lime zest

  20. 2 tsp. orange juice

  21. 1 Tbsp. honey

  22. ½ tsp. cinnamon

Prep Time: 15 Min
Total Time: 20 Min

Community Rating:

Recipe Author: Alaska Seafood
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 Alaska cod fillets (4 each), fresh, thawed or frozen
  • 2 Tbsp. olive oil, divided
  • 1/2 cup finely chopped shallots (2 to 3 shallots)
  • 1/4 cup chopped cilantro
  • 2 tsp. fresh grated ginger
  • 14.5 oz. vegetable broth, divided
  • 1 tsp. sugar
  • 4 cloves garlic, chopped
  • Large pinch of saffron
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 2 cups dry couscous
  • 1/4 cup toasted almond slices
  • 1 mango, peeled and cut into strips (about 2 cups)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup shredded carrot
  • 1/4 cup chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 1 tsp. grated lime zest
  • 2 tsp. orange juice
  • 1 Tbsp. honey
  • ½ tsp. cinnamon

Recipe Directions:

Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towels.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of cod with 1 tablespoon oil.  Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn cod over, cover pan tightly and reduce heat to medium.  Cook an additional 6-8 minutes for frozen cod or 3-4 minutes for fresh/thawed fish.  Cook until the internal temperature of the fish reaches 145°F and is opaque throughout.  Remove fillets from pan; keep warm. 

In the same pan, sauté shallots in 1 tablespoon oil just until soft, about 2 minutes.  Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon and allspice; cook until thickened; set aside.  Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.

In large bowl, combine mango, bell pepper, carrot and cilantro.  In separate small bowl, whisk together lime juice, zest, orange juice, honey and cinnamon.  Pour dressing over slaw; toss.

For each serving: Place about 3/4 cup couscous on a plate and top with ½ cup mango slaw. Top with a cod fillet.  Pour ¼ cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.

Amount per serving:

  • Calories: 600
  • Fat: 11g
  • Sat. Fat: 1.5g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 540mg
  • Total Carbohydrate: 96g
  • Fiber: 9g
  • Sugars: 21g
  • Protein: 30g
  • Vitamin A: 80%
  • Vitamin C: 100%
  • Calcium: 8%
  • Iron: 15%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.