Alaska Cod Moroccan-Style With Mango-Carrot Slaw
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tbsp. olive oil, divided
1/2 c. finely chopped shallots (2 to 3 shallots)
1/4 c. chopped cilantro
2 tsp. fresh grated ginger
1 can (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 c. dry couscous
1/4 c. toasted almond slices
Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper to
wel. 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, u
ntil 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 min
utes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaq
ue throughout. Remove fillets from pan; keep warm.
In the same pan, sauté shallots in 1 tablespoon oil just until soft, about 2 minute
s. Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon and alls
pice; cook until thickened. Meanwhile, prepare couscous according to package directions,
using remaining vegetable broth as part of the liquid.
Slaw: In large bowl, combine 1 mango peeled and sliced (about 2 c.), 1/2 red bell pepper,
finely sliced 1/2 c. shredded carrot and 1/4 c. chopped cilantro. In separate small bowl,
blend 1 Tbsp. fresh lime juice and 1 tsp. grated lime peel, 2 tsp. orange juice, 1 Tbsp.
honey and 1/2 tsp. cinnamon. Pour dressing over slaw; toss.
For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 c. mango slaw. To
p with a cod fillet. Pour 1/4 c. shallot sauce over fish; garnish with 1 tsp. toasted alm
Calories: 588, Total Fat: 12g, Saturated Fat: 1.5g, Cholesterol: 52mg, Sodium: 237mg, Carb
ohydrates: 88g, Dietary Fiber: 8g, Protein: 34g
Wild Alaska Seafood