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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

Amount per serving ({{servings}} total)

  • 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

Directions

  1. Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  2. Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet 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
44

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
42

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.
25

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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