This is a near no-prep time recipe. Got the cod from Costco. I like how they are individually packed. Marinate the cod with garlic salt, bake in oven at 350 degree for 30 minutes. Make sure you put them over the rack so the juice can be dripped. After 30 minutes, the cod should be cooked, but the color was a bit pale. I switched the oven to broil (low) at the end for 2 minutes to golden the color, but it made the fish a bit too dry. May try to transfer to pan fry at the end to get the color but keep them juicy. Ground some pepper over the cod before serving.
This is a very simple and easy to follow shrimp scampi recipe, love its technique and the detail instructions on the cooking time. You can see the detail instructions and video from this link: http://www.foodnetwork.com/recipes/food-network-kitchen/shrimp-scampi-recipe. For shrimp, I used the Kirkland, 21-25 shrimp per pound. The sauce is Safeway's soup: Tuscan Tomato & Basil Bisque. For the pasta, I pour it in with cold water, and boil the water and pasta (also from Costco) together to save time. The trick is to make sure you pat the shrimp completely dry, arrange them in the paper plate first to ensure you can flip them and get all the shrimps in the wok at the same time.
This dish is very quick and yum, with nice presentation too. I used the frozen shrimps from Costco. They have two sizes, get the bigger one. They label the size by how many shrimps per pound. The lower the number, the bigger the shrimps. The shell and 泥腸 are already removed. Simply cut the shrimp body a little (so it can fan out), add chopped garlic and green onions, sprinkle salt. Steam for about 7 minutes until the shrimp's color turns. If time allows, use the fresh garlic rather than the processed ones for better taste.