Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7522/

Alaska Cod Moroccan Style with Mango Carrot Slaw

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 4 servings

Preparation Time: 15 min; Cook Time: 20 min

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 granulated 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 slices (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

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 588
Calories From Fat: 108
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 52mg
Sodium: 237mg
Total Carbohydrates: 88g
Dietary Fiber: 8g
Protein: 34g

Nutritional data when prepared with Alaska Cod: 74 mg calcium and 318mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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, 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.

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.

Recipes and Images provided by Alaska Seafood

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7522/

PWS 22