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ALASKA COD MOROCCAN-STYLE WITH MANGO-CARROT SLAW

ALASKA COD MOROCCAN-STYLE WITH MANGO-CARROT SLAW
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
ALASKA COD MOROCCAN-STYLE WITH MANGO-CARROT SLAW
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Instructions
  1. Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over
  2. 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,
  3. until browned. Shake pan occasionally to keep fish 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
  5. fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from pan; keep warm.
  6. In the same pan, saut shallots in 1 tablespoon oil just until soft, about 2 minutes. Add cilantro, ginger, 1 cup vegetable broth, sugar,
  7. garlic, saffron, cinnamon and allspice; cook until thickened. Meanwhile, prepare couscous according to package directions, using remaining
  8. vegetable broth as part of the liquid.
  9. Slaw: In large bowl, combine mango, bell pepper, carrot and cilantro. In separate small bowl, blend lime juice and peel, orange juice,
  10. honey and cinnamon. Pour dressing over slaw; toss.
  11. 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
  12. over fish; garnish with 1 tablespoon toasted almonds.
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