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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


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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

How to Make Alaska Cod Moroccan Style with Mango Carrot Slaw


  • 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.
  • 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.
  • 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.

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About Alaska Cod Moroccan Style with Mango Carrot Slaw

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

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