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Cod Moroccan-Style with Mango-Carrot Slaw
Healthy Lent recipes

Makes four servings 4 Alaska Cod fillets (4-6 ounces each), fresh, thawed or frozen 2 tablespoons olive oil, divided 1/2 cup (2-3) finely chopped 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

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 3-4 minutes, until browned. Shake pan occasionally to keep from sticking. Turn cod over, cover pan tightly and reduce heat to medium. Cook an additional 6-8 minutes for frozen cod or 3-4 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 and 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.