Serves 4
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients

4 Alaska Cod fillets (4 to 6 oz. 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 oz.) 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

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, 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; 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.