Ingredients
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 Tablespoons 2 Tablespoons olive oil, divided
- 1/2 cup 1/2 cup finely chopped shallots (2 to 3 shallots)
- 1/4 cup 1/4 cup chopped cilantro
- 2 teaspoons 2 teaspoons fresh grated ginger
- 1 can 1 can (14.5 oz.) vegetable broth, divided
- 1 teaspoon 1 teaspoon sugar
- 4 cloves 4 cloves garlic, chopped
- Large pinch of saffron
- 1 teaspoon 1 teaspoon cinnamon
- 1/2 teaspoon 1/2 teaspoon allspice
- 2 cups 2 cups dry couscous
- 1/4 cup 1/4 cup toasted almond slices
- Mango Slaw:
- 1 1 mango, peeled and sliced (about 2 cups)
- 1/2 1/2 red bell pepper, finely sliced
- 1/2 cup 1/2 cup shredded carrot
- 1/4 cup 1/4 cup chopped cilantro
- 1 Tablespoon 1 Tablespoon fresh lime juice
- 1 teaspoon 1 teaspoon grated lime peel
- 2 teaspoons 2 teaspoons orange juice
- 1 Tablespoon 1 Tablespoon honey
- 1/2 teaspoon 1/2 teaspoon cinnamon
Servings:
Units:
Instructions
- Rinse 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.
- 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 fillets from pan; keep warm.
- In the same pan, saut 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.
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