Date Night Dinner for 2 // Ultimate Seafood Feast

Order by 7:00pm PST on July 13th for guaranteed delivery by Saturday 7/18!

This Date Night Dinner for 2 is a restaurant quality seafood dining experience, enjoyed in the privacy of your own home. Pour your favorite drinks, and then start with an appetizer of Alaskan King Crab dip (serve it warm), enjoyed with some fresh-out-of-oven bake at home artisan bread.

Next up—a bowl of Alehouse Clam Chowder, to warm the body and soothe the soul. The main entrée will be a chance to taste, compare, explore, and enjoy 3 different premier wild seafoods from Pacific Northwest waters: succulent wild Alaskan Sockeye Salmon, delicate wild Halibut, and the indulgently rich wild Black Cod (Sablefish). Enjoy with a side of Quinoa and Vegetables that's easy to heat and serve.

Finish the meal with two individual-size Lemon Lover’s bundt cakes, a brightly flavored end to one unforgettable seafood experience at home.

Instructions
Alaskan King Crab Dip
Freeze on arrival. Keep frozen (up to 3 months) or refrigerated (unopened up to 21 days, opened up to 5 days). Serve cold or warmed.

Artisan Bread
Preheat your oven to 425F. Remove bread from package and place directly on center oven rack. Bake for 12-15 minutes. Remove from the oven and serve warm.

Alehouse Clam Chowder
SeaBear’s chowders have a shelf life of approximately four years unopened, and can be stored for 3-5 days in the fridge once they have been opened. Think of the pouch like a “flexible can”—as long as the pouch is not punctured, leaking, or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

To heat, empty the pouch into a saucepan or microwave-safe bowl. Stir in 1½ cups of milk or half & half (you can also use low-fat milk).

Dinner Fillets
Your SeaBear fillet has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.

The best way to thaw your fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the fish to lose flavor and texture. If you must thaw your fish quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Regardless of how you like to cook your fish (bake, broil, grill, sauté, or poach), the key to success is to slow down. Slow cooking locks in the natural juices for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done.

To Bake: Pre-heat oven to 275°F. Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes.

To Grill: Brush grill with olive oil prior to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each fillet with olive oil, and place on the grill. Season with salt and pepper. For Black Cod, grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked.

Quinoa With Vegetables
Keep frozen until used, thaw under refrigeration at or below 38° F.

Conventional Oven: Preheat oven to 375 degrees, bake for 15-20 minutes until interior reaches between 150 and 160 degrees.

Microwave: Place in a microwave safe dish, heat for 2-4 minutes or until interior reaches between 150 and 160 degrees. Allow to cool 1-3 minutes before eating.

Lemon Lovers Bundt Cakes
Refrigerate or freeze upon arrival. Keep frozen for up to 4 months. Thaw before serving and serve at room temperature. Use within 7 days of thawing.