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.
Prep 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
