By NYMetroParents Staff

Recipe: Moroccan-Style Cod with Mango-Carrot Slaw

January 29, 2013   |  Health Advice & Tips  

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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