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Nutrition Facts
Serving Size 428 g
(Approx. 4 Servings)
Amount Per Serving
Calories 600 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 380 mg 16%
Total Carbohydrate 77 g 26%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 43 g
Vitamin A 20% • Iron 10%
Vitamin C 70% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Alaska Cod Moroccan-Style With Mango-Carrot Slaw

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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Alaska Cod fillets (4 to 6 Oz each), fresh, thawed or frozen
2 Tbsp extra virgin olive oil, divided
1/2 cup(s) shallots, finely chopped (2 to 3 shallots)
1 red bell pepper, sliced thinly
1/4 cup(s) cilantro, chopped
2 Tsp ginger, grated
14 1/2 Oz vegetable broth, divided
1 Tsp sugar
4 garlic, chopped
1 large pinch of saffron
1/2 Tsp cinnamon
1/2 Tsp Central Market ground allspice
2 cup(s) Central Market Israeli Couscous, dry
1/4 cup(s) almond slices
1 mango, peeled and sliced
1/2 red bell pepper, finely chopped
1/2 cup(s) carrots, shredded
1/4 cup(s) cilantro, chopped
1 Tbsp lime juice
1 Tsp lime, grated
2 Tsp orange, freshly squeezed
1 Tbsp honey
1 Tsp cinnamon
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Instructions

1
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 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2
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 just until fish is opaque throughout. Remove fillets from pan; keep warm.
3
In the same pan, sauté shallots and sliced bell pepper 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.
4
Slaw: In large bowl, combine mango, red bell pepper, shredded carrot and chopped cilantro. In separate small bowl, blend fresh lime juice, grated lime peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.
5
For 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.

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