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.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Calorie

Keyword black cod, shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 857kcal

Author Robin Miller

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.

Nutrition