Roasted Alaska Cod With Kale Pesto And Tomato Jam Recipes

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ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

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

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

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.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

ALASKA COD ACQUA PAZZA



Alaska Cod Acqua Pazza image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4

Number Of Ingredients 14

4 each Alaska cod, skinless 4oz fillets
¾ tsp Salt, kosher
1 tsp Pepper, black, ground
1 each Lemon, juiced
2 Tbsp Oil, olive-vegetable Blend
2 each Squash, yellow, diced
2 each Zucchini, green, diced
4 cloves Garlic, sliced
1 tsp Red pepper flakes, crushed
4 each Tomatoes, diced
3 oz Sherry, dry
1 pint Tomato juice, low sodium
1 bunch Parsley, fresh, leaves
2 cups Croutons, whole wheat toasted baguettes

Steps:

  • 1. Preheat grill or griddle pan.
  • 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
  • 3. Grill approximately 2-3 minutes each side until done.
  • 4. Heat sauté pan on high heat.
  • 5. Add remaining oil, squash and zucchini.
  • 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
  • 7. Toss gently and add sherry.
  • 8. Turn off heat and add tomato juice.
  • 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.

OVEN-ROASTED ALASKA COD GREMOLATA



Oven-Roasted Alaska Cod Gremolata image

Make and share this Oven-Roasted Alaska Cod Gremolata recipe from Food.com.

Provided by mama smurf

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup finely chopped fresh parsley or 1 tablespoon dried parsley
3 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons fresh lemon zest
1 1/2 tablespoons fresh lemon juice
salt and pepper
4 alaska cod fillets, thawed (4-6oz each) or 4 frozen cod fillets
1 lb trimmed fresh asparagus (whole) or 1 lb green beans (whole)

Steps:

  • In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside.
  • Preheat oven to 450 degrees. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish. Spoon 2/3 of parsley mixture onto asparagus.
  • Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towel. Place fillets on top of asparagus. Sprinkle cod with remaining parsley mixture. Roast, uncovered 20 to 25 minutes for frozen fillets or 15-20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

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