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Alaska Cod Moroccan Style with Mango Carrot Slaw

Russ Myers


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.

★★★★★ 1 vote
4 Servings
15 Min
20 Min
Stove Top


alaska cod fillets (4 to 6 ounces each), fresh, thawed or frozen
2 Tbsp
olive oil (divided)
1/2 c
finely chopped shallots (2 to 3 shallots)
1/4 c
chopped cilantro
2 tsp
fresh grated ginger
1 can(s)
(14.5 ounces) vegetable broth (divided)
1 tsp
granulated sugar
4 clove
garlic, chopped
1 pinch
1 tsp
1/2 tsp
2 c
dry couscous
1/4 c
toasted almond slices


mango, peeled and slices (about 2 cups)
red bell pepper, finely sliced
1/2 c
shredded carrot
1/4 c
chopped cilantro
1 Tbsp
fresh lime juice
1 tsp
grated lime peel
2 tsp
orange juice
1 Tbsp
1/2 tsp


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, 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.
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.
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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Moroccan
Other Tags: Quick & Easy, Healthy