West Coast Cod And Shrimp Recipes

PAN SEARED COD AND SHRIMP

Steps:

• 1. Lightly brush fish fillets with 1/3 olive oil.
• 2. Sprinkle herbs, old bay and pepper on both sides of fish.
• 3. In a heated skillet, add remining olive oil. Lightly brown fish and shrimp. This should take about 2-3 minutes. Turn. Add lemon juice, wine and chicken broth. Cook for an additional 2-3 minutes or until done.
• 4. Remove fish to a warm plate. Reduce sauce and pour over fish.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• 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.
• 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.

WEST COAST COD AND SHRIMP

Steps:

• In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
• Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
• Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
• Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.