Moroccan-Style Cod with Mango-Carrot Slaw
Prep time
Cook time
Total time
Serves: 4 servings
Moroccan-Style Cod
  • 4 wild Alaskan 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)
  • 14.5 ounces vegetable broth, divided
  • ¼ cup chopped cilantro
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Large pinch saffron
  • 2 cups dry couscous (Israeli, if available)
  • ¼ cup toasted sliced almond
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 honey
  • 1 tablespoon fresh lime juice
  • 2 teaspoons orange juice
  • 1 teaspoon grated lime zest
  • ½ teaspoon ground cinnamon
To make the Moroccan-Style Cod
  1. Rinse any ice glaze from frozen fillets under cold water. Pat fish dry with paper towel.
  2. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the cod with 1 tablespoon of the oil. Place it in the heated skillet and cook, uncovered, about 3 to 4 minutes, or until browned. Shake the pan occasionally to keep the fish from sticking.
  3. Turn the cod over, cover the pan tightly and reduce the heat to medium. Cook for an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until the fish is opaque throughout. Remove from the pan and keep warm.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the shallots and saute just until soft, about 2 minutes. Add 1 cup of the vegetable broth along with the cilantro, garlic, ginger, sugar, cinnamon, allspice, and saffron. Cook until thickened. Meanwhile, prepare the couscous according to package directions, using the remaining vegetable broth as part of the liquid.
To make the Mango-Carrot Slaw
  1. Add the mango, bell pepper, carrot and cilantro to a large bowl, and stir to combine.
  2. In a separate small bowl, whisk together the honey, juices, zest, and cinnamon. Pour the dressing over the slaw and toss to coat.
  3. For each serving, place about ¾ cup couscous on a plate, top with ½ cup mango slaw, followed by a cod fillet. Drizzle about ¼ cup shallot sauce over the fish and garnish with 1 tablespoon toasted almonds.
Recipe by Go Dairy Free at