Garlic-Lemon Seafood Mix

This quick seafood mix combines shrimp and firm white fish with tomatoes, lemon, garlic, and herbs. It can be served over rice, tucked into warm tortillas, or spooned beside vegetables. Adding the seafood in stages keeps the smaller shrimp and larger fish pieces from cooking unevenly.

Details

• Yield: 4 servings
• Prep: 15 minutes
• Cook: 12 minutes
• Equipment: knife, cutting board, large lidded skillet, thermometer

Ingredients

• 12 ounces raw shrimp, peeled and deveined
• 12 ounces cod or other firm white fish, cut in 1-inch pieces
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red-pepper flakes, optional
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley

Method

1. Pat shrimp and fish dry separately. Season both with paprika, oregano, pepper flakes, and salt.
2. Warm oil in a large skillet over medium. Add garlic and stir for 30 seconds without browning it.
3. Add tomatoes and simmer for 3 minutes to reduce excess liquid.
4. Add fish in one layer, cover, and cook for 3 minutes. Gently turn pieces, add shrimp, and cover again.
5. Cook 3 to 5 minutes more. Shrimp should be opaque and curled, and fish should flake and reach 145°F. Stir in lemon and parsley, then serve promptly.

Cues and troubleshooting

Seafood cooks rapidly, so have the other ingredients measured first. Tight shrimp curls and dry, fibrous fish signal overcooking. If the tomato base looks watery, reduce it before adding seafood rather than simmering the finished dish longer. Turn fish with a thin spatula to keep pieces intact. Frozen seafood is suitable when completely thawed in the refrigerator and patted dry.

Substitutions

Scallops can replace shrimp; cook until opaque and firm. Haddock, pollock, or halibut can replace cod. For a milder dish, omit pepper flakes. Fresh chopped tomatoes work when simmered until their juices concentrate. Do not use cooked shrimp at the start; fold it in only for the last minute to warm through.

Serving ideas

Spoon the seafood and its juices over rice, couscous, or toasted bread so none of the tomato broth is lost. For tacos, drain each portion briefly before filling the tortilla and serve cabbage alongside. Add lemon after cooking because prolonged heat dulls its freshness. Taste only after the seafood is fully cooked, then adjust salt or acidity as needed.

Safety and storage

Keep raw seafood refrigerated and avoid using its plate or utensils for cooked food. Refrigerate leftovers within two hours and eat within two days. Reheat gently to 165°F. Freezing the cooked mixture is possible for one month, although shrimp and fish will be softer after thawing. Thaw only in the refrigerator.

Serve the finished mixture while piping hot. Remove any mussel that remains closed after cooking rather than forcing it open.