This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I am loving the flavors of this Alaska Cod and Shrimp with Tomatoes! After having finally been introduced to the amazing differences between farmed and wild caught fish, and how the taste is so light, flaky, and almost buttery if that’s even possible, I’ll definitely remember to Ask For Alaska from now on! Click HERE to learn more about Alaska Seafood. If delicious melt in your mouth flavor wasn’t enough for me, (but it is!) I would still have to consider the nutritional benefits because they really are amazing! Like did you know that the omega-3s in Alaska fish and seafood have major visual benefits when it comes to reducing eye related diseases, and they can even help lower blood pressure? In other words, when I enjoy Alaska fish and seafood twice a week; it improves the function of my blood vessels. Yummy food AND better health! I found tons of recipes HERE, and an online kids cookbook HERE, how great is that!?! Kids eat what they grow up eating which means it’s so important to start eating right young. It’s never too late to start eating better, but of all the things I might want to do over, one would be to go back and teach my children to eat a more natural, healthy, and varied diet! Ooh! I also learned that since Alaska fish is flash frozen it can be cooked STRAIGHT FROM THE FREEZER!! Which is a major bonus for those of us who frequently forget to pull meat to thaw!
For this recipe I wanted fresh Alaska Cod. I had a great conversation with my fishmonger, aka the guy behind the counter, and found out they get deliveries from Alaska twice a week so they really are fresh! Plus, they know all the best tips, and will also share what is currently the best value of what they have on their display shelf at the moment. Alaska Halibut is also a favorite, but for this recipe I chose cod. Cod is extremely versatile. It’s got a great flavor that easily takes on the essence of the seasonings you’re using, and quite honestly- it’s hard to mess up! If you’re like me then, when you’re investing in your health by investing in your diet, it’s important!
We start out melting a bit of butter, next add in your freshly minced garlic and diced shallots. Cooking until golden brown. If peeling your garlic is a hassle just pop the cloves from the head and place on a microwave safe dish, warm for 10-15 seconds and allow to cool before giving them a bit of a squeeze and they’ll slip right out of the peel. Presto! This does tend to take the punch out of the garlic so you may want to add an extra clove if you really love your garlic. Next, add your chopped tomatoes and oregano and give it a stir.
Place your fresh cod over your tomato mixture, drop in those beautiful jumbo shrimp, and splash with the juice of 1/2 a lemon. Next, you’ll need to add blackening seasoning according to your tastes. We’re using only a few sprinkles of this powerful combination as it is just a flavor teaser. While quite a few of us adore the heat from traditional blackened dishes, this is more of a savor the flavor kind of dish. You’ll basically sprinkle it on like you would salt. (If you’re cooking with really little ones; just sprinkle a decent amount of actual salt on theirs.) Cover and cook 3 minutes. Using a pair of tongs either move your shrimp to the side or place them in a side dish while you gently turn your cod, return the shrimp to your pan, lightly season the freshly exposed fish and shrimp, and add the juice from the other 1/2 of your lemon; replace your lid for another 3 minutes. Lastly, remove your lid for the next minute or two while you grab a plate to allow a bit of juice to evaporate. Serve and enjoy!
This is such a fast and easy to make dish, yet perfect for pairing with nice salad and vegetable for serving to guests. It’s practically perfect!
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- 1 pound Alaska cod
- ½ pound jumbo shrimp, peeled and deveined
- blackening seasoning to taste- optional replace with salt
- 1 tablespoon dried oregano, more or less to taste
- 2 tablespoons salted butter
- 6 cloves garlic, minced
- 4 shallots- diced
- 2 lemons
- 5 large tomatoes, chopped
- Prepare all ingredients- dice, chop, mince! You won't have time to do it as you go!
- Melt butter in a skillet over medium-high heat add just a touch of olive oil to lower the burning point
- Cook and stir the garlic and shallots in butter until golden brown, taking care not to burn the garlic.
- Add the tomatoes and mix well.
- Stir in oregano.
- Place the cod and shrimp on the tomato mixture; season with blackening seasoning (or salt if you prefer).
- Squeeze ½ a lemon over fish and shrimp.
- Cover skillet and simmer 3 minutes.
- Carefully flip the cod and season again with blackening seasoning (or salt if you prefer) and the juice from ½ a lemon; re-cover and cook another 3 minutes.
- Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.