Alaskan Cod and Shrimp with Fresh Tomato Recipe -
Alaskan Cod and Shrimp with Fresh Tomato Recipe
  • READY IN 25 mins

Alaskan Cod and Shrimp with Fresh Tomato

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"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Jul 07, 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.

Most Helpful Critical Review
Jan 12, 2010

It was a little bland, but i think some lemon and capers would have been a great addition.

Jan 07, 2010

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

Nov 01, 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.

Jan 22, 2012

Not bad after significant tinkering. Rather than simmering the seafood in the tomatoes, I grilled a nice piece of sea bass along with the shrimp and some beautiful scallops on our Cuisinart Griddler while my wife cooked the tomatoes and garlic with some shallots and fresh parsley. We preferred to omit the boldly flavored oregano. A fresh-tasting, light but satisfying, healthy and delicious dish. We served this with pasta with garlic and oil and a green salad.

Mar 17, 2011

This was very good with a rich but not overpowering flavor. I used butter instead of olive oil, doubled the fresh garlic & used Hunt's canned diced tomatoes w/ garlic & oregano. Delicious!

Dec 01, 2011

Very good. I used haddock, catfish, and pre-cooked shrimp because that's what I had on hand. I used a large can of the diced tomatoes in basil, oregano, and garlic. I chopped up about 6-7 large cloves a garlic, browned them in olive oil in my Wok, added the haddock and catfish. Added the diced tomatoes and an additional small can of tomato sauce and 1tblspn of dried oregano. Then, I sprinkled about a tblspn of fresh cracked pepper into the mix. Once the fish was cooked through, I added a couple handfuls of fresh baby spinach (very exact measurement, I know!) Once that was wilted, I added the shrimp and about 1/2 cup of grated Parmesan cheese. I cooked about another 5 minutes to heat up the shrimp. Finally, I served it over spaghetti with fresh baked dinner rolls. Yum!

Feb 22, 2010

I made this recipe as written and everyone thought it was very flavorful. I think the key is to use fresh garlic! Also, I used canned tomatoes and it was great!


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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