- Farm and Dairy Recipes - http://www.farmanddairy.com/recipes -

Cod Moroccan-Style with Mango-Carrot Slaw

Posted By On January 2, 2013 @ 3:23 pm In Main Dishes,Meat, Poultry and Seafood,Seafood

Ingredients

  • 4 Alaska cod fillets (4 to 6 ounces each), fresh, thawed or frozen
  • 2 tablespoons olive oil, divided
  • 1/2 cup finely chopped shallots (2 to 3 shallots)
  • 1/4 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
  • 1/2 teaspoon allspice
  • 2 cups dry couscous
  • 1/4 cup toasted almond slices
  • Mango Slaw:
  • 1 mango, peeled and sliced (about 2 cups)
  • 1/2 red bell pepper, finely sliced
  • 1/2 cup shredded carrot
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime peel
  • 2 teaspoons orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon

Directions

Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel. Heat heavy nonstick skillet over medium-high heat. Brush both sides of cod with 1 tablespoon oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking. 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. 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. 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. For 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. 

Article printed from Farm and Dairy Recipes: http://www.farmanddairy.com/recipes

URL to article: http://www.farmanddairy.com/recipes/meat-poultry-seafood/cod-moroccan-style-with-mango-carrot-slaw