Garlic Sesame Alaskan Black Cod and Shrimp
This tender seafood is glazed with the most incredible sweet and tangy blend of soy, sesame, and brown sugar. There’s also a hint of heat from red pepper, so the sauce hits your palate from all sides. You can use your favorite seafood, but I’m wholly obsessed with this Alaskan black cod!
My house smelled amazing while making this dish! I sent my son a text that said, “The house smells like a restaurant”, and I wasn’t kidding! The aroma of the tender, buttery cod was incredible, especially when coupled with the sweet and salty elements of the glaze.
The glaze for this seafood is so easy, but it’s crammed with flavor. The tamari (or soy sauce or liquid aminos if you prefer) adds salty, umami flavors, the brown sugar thickens the sauce while adding caramelized sweetness, the sesame oil adds nutty undertones, and the red pepper flakes add just enough heat to elevate the sauce without overpowering the glaze. And, you can add as much (or as little) of the red pepper as desired.
What should you serve with this delicious dish? I suggest serving rice or Asian noodles on the side – you’ll want something to soak up every drop of that sauce. Add a steamed or roasted vegetable and the meal is complete.
Garlic Sesame Alaskan Black Cod and Shrimp
Ingredients
- 3 tablespoons tamari, soy sauce, or liquid aminos
- 3 tablespoons brown sugar, or honey
- 1 teaspoon sesame oil
- 2-3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or more/less to taste
- 4 black cod fillets, I used Alaskan black cod
- 16 extra-large or jumbo shrimp, peeled and deveined, tails on if desired
- Salt and freshly ground black pepper
- 1 tablespoon neutral flavored oil, such as vegetable oil or avocado oil
- Chopped green onions for serving
Instructions
- In a small bowl, combine the tamari, brown sugar, sesame oil, garlic, and red pepper flakes. Mix well and set aside.
- Pat the cod and shrimp dry and season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add the cod, skin-side up, and cook until seared, about 2 to 3 minutes. Flip and add the shrimp to the pan. Cook for 1 minute.
- Flip the shrimp.
- Add the tamari mixture and bring to a simmer. Cook for 3 to 5 minutes, spooning the sauce over the fish and shrimp frequently, until the fish is fork-tender (fish should reach 145 degrees on meat thermometer) and the shrimp is opaque and cooked through.
- Top with green onions and serve.