Wild Alaska Seafood
4Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen,
2Tbsp.olive oil, divided,
1/2c.finely chopped shallots (2 to 3 shallots),
2 tsp.fresh grated ginger,
1can (14.5 oz.) vegetable broth, divided,
4cloves garlic, chopped,
*large pinch of saffron,
1/4c.toasted almond slices,
1Rinse 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.
2Turn 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.
3In 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. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.
4Slaw: 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.
5For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 c. mango slaw. Top with a cod fillet. Pour 1/4 c. shallot sauce over fish; garnish with 1 tsp. toasted almonds.
Calories: 588, Total Fat: 12g, Saturated Fat: 1.5g, Cholesterol: 52mg, Sodium: 237mg, Carbohydrates: 88g, Dietary Fiber: 8g, Protein: 34g