Cod & Shrimp in Lemon Sauce

• 2 Northern Fisheries branded cod fish loins
• 12-15 Northern Fisheries branded raw shrimp, optional tail on or off
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for serving)

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Season the cod fish loins and shrimp with salt and pepper on both sides.

2. In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Place the cod fish loins in the skillet and cook for about 3-4 minutes on each side until they are lightly browned and cooked through. Remove the cod fish from the skillet and set it aside.

4. In the same skillet, add the shrimp and cook for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.

5. Reduce the heat to low and add the lemon juice, lemon zest, and chicken or vegetable broth to the skillet. Stir to combine and scrape any browned bits from the bottom of the skillet.

6. Let the sauce simmer for about 2 minutes. Then, stir in the heavy cream and continue to cook for another 2 minutes until the sauce thickens slightly.

7. Return the cod fish loins and shrimp to the skillet, gently stirring them into the lemon sauce. Cook for an additional 2-3 minutes to heat everything through.

8. Taste the sauce and adjust the seasoning with salt and pepper if needed.

9. Remove the skillet from the heat and garnish with freshly chopped parsley.

10. Serve the cod fish and shrimp in lemon sauce with lemon slices on the side.