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Alaskan Cod and Shrimp with Fresh Tomato

Alaskan Cod and Shrimp with Fresh Tomato

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
maddy cruise

maddy cruise

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and shrimp into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
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Reviews

Rachel
43

Rachel

7/7/2009

This was pretty good and very healthy. To add some flavor I suggest cooking in butter instead of olive oil. It also needed a lot of salt and extra spices in my opinion. I also added some parmesan cheese on top when the juices were evaporating. I would also suggest serving this with pasta. Over all a very good dish, but needs a few minor adjustments to make it even better.

niki1128
40

niki1128

1/7/2010

This was really good. I added shrimp when I turned the fish over and also added a bag of fresh spinach.

Glenny M.
23

Glenny M.

11/1/2010

This was a delicious, light, and simple recipe. I added olives and capers and some powdered seasoning. I also added recao instead of just garlic and preseasoned the fish and shrimp lightly. A great recipe for when you want to eat light and healthy.

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