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RECIPE: MOROCCAN-STYLE COD WITH MANGO-CARROT SLAW

     Home  >  Articles  > News & Tips: Health
by NYMetroParents Staff January 29, 2013

Related: cod recipe, fish recipe with cod, moroccan cod recipe, meatless family dinner, cod recipe with moroccan spices,


This cod recipe features Moroccan spices like saffron, cinnamon, and allspice, which pairs nicely with a refreshing mango-carrot slaw featuring flavors such as cilantro, lime, and honey. It's a healthy family dinner that's ready in about 35 minutes.

 

moroccan cod with mango slawPrep time: 15 minutes

Cook time: 20 minutes

Servings: 4

 

Ingredients

Moroccan-Style Cod:

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

2 tablespoons olive oil, divided

½ cup finely chopped shallots (2 to 3 shallots)

¼ cup chopped cilantro

2 teaspoons fresh grated ginger

1 can (14.5 ounces) vegetable broth, divided

1 teaspoon sugar

4 cloves garlic, chopped

Large pinch of saffron

1 teaspoon cinnamon

½ teaspoon allspice

2 cups dry couscous

¼ cup toasted almond slices

 

Mango Slaw:

1 mango, peeled and sliced (about 2 cups)

½ red bell pepper, finely sliced

½ cup shredded carrot

¼ cup chopped cilantro

1 tablespoon fresh lime juice

1 teaspoon grated lime peel

2 teaspoons orange juice

1 tablespoon honey

½ teaspoon cinnamon

 

Directions

1. Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel.

2. Heat heavy nonstick skillet over medium-high heat. Brush both sides of cod with 1 tablespoon olive oil.

3. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.

4. 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 from pan; keep warm.

5. 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. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.

6. 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.

7. For each serving: Place about ¾ cup couscous on a plate; top with ½ cup mango slaw. Top with a cod fillet. Pour ¼ cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.

 

Recipe courtesy of Alaska Seafood

 


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