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https://www.shopnsavefood.com/Recipes/Detail/7522/Alaska_Cod_Moroccan_Style_with_Mango_Carrot_Slaw

Alaska Cod Moroccan Style with Mango Carrot Slaw

Customer Rating: 5

1 Ratings 0 Comments

Yield: 4 servings

Preparation Time: 15 min; Cook Time: 20 min

Ingredients

4 Alaska Cod fillets (4 to 6 ounces each), fresh, thawed or frozen

2 Tablespoons olive oil (divided)

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

1/4 cup chopped cilantro

2 teaspoons fresh grated ginger

1 can (14.5 ounces) vegetable broth (divided)

1 teaspoon granulated sugar

4 cloves garlic, chopped

Large pinch of saffron

1 teaspoon cinnamon

1/2 teaspoon allspice

2 cups dry couscous

1/4 cup toasted almond slices

Mango Slaw:

1 mango, peeled and slices (about 2 cups)

1/2 red bell pepper, finely sliced

1/2 cup shredded carrot

1/4 cup chopped cilantro

1 Tablespoon fresh lime juice

1 teaspoon grated lime peel

2 teaspoons orange juice

1 Tablespoon honey

1/2 teaspoon cinnamon

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 588

Calories From Fat: 108

Total Fat: 12g

Saturated Fat: 2g

Cholesterol: 52mg

Sodium: 237mg

Total Carbohydrates: 88g

Dietary Fiber: 8g

Protein: 34g

Nutritional data when prepared with Alaska Cod: 74 mg calcium and 318mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. 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 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from pan; keep warm.

In the same pan, saute 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. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.

Slaw:
In large bowl, combine mango, bell pepper, carrot and cilantro. In separate small bowl, blend lime juice and peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.

For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 cup mango slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.

Recipes and Images provided by Alaska Seafood

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