alaska cod moroccan style with mango carrot slaw
(1 rating)
Alaska's pristine waters are a gold mine for seafood. Red king crab is rightfully world-famous. And the salmon? It's practically the symbol of the state — but don't count out the cod, scallops and prawns just yet.
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(1 rating)
yield
4 Servings
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For alaska cod moroccan style with mango carrot slaw
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4alaska cod fillets (4 to 6 ounces each), fresh, thawed or frozen
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2 Tbspolive oil (divided)
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1/2 cfinely chopped shallots (2 to 3 shallots)
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1/4 cchopped cilantro
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2 tspfresh grated ginger
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1 can(14.5 ounces) vegetable broth (divided)
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1 tspgranulated sugar
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4 clovegarlic, chopped
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1 pinchsaffron
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1 tspcinnamon
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1/2 tspallspice
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2 cdry couscous
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1/4 ctoasted almond slices
- MANGO SLAW:
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1mango, peeled and slices (about 2 cups)
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1/2red bell pepper, finely sliced
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1/2 cshredded carrot
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1/4 cchopped cilantro
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1 Tbspfresh lime juice
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1 tspgrated lime peel
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2 tsporange juice
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1 Tbsphoney
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1/2 tspcinnamon
How To Make alaska cod moroccan style with mango carrot slaw
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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.
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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.
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3In the same pan, saute 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.
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4Slaw: 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.
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5For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 cup mango slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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