Seafood Prep Tips

Preparation tips for Seafood in your Seafood Combination Box: Crab Rolls, Mahi Mahi, Salmon, Halibut, and Cod. 

Crab Rolls


Step #1

Your kit includes frozen crab meat, begin by thawing your frozen crab meat completely by placing your crab meat into the refrigerator 24 hours before you want to enjoy your rolls. 


Alternatively (if you'd like to make your rolls the same day of receipt), you can run cold water over the (packaged) crab meat for 30 minutes. Be sure the crab meat is thoroughly thawed. Then, place crab meat in a colander, and let sit for 30 minutes.


Step #2

Prepare your rolls by toasting them. The rolls are ready to put together once the buns turn golden brown.


Step #3

Prepare your crab meat: in a bowl - mix your thawed crab meat and secret spice blend that came with your crab roll kit and set aside. No cooking required! Note: you may also top your crab rolls with melted butter (our recommendation). 


Step #4

Scoop the crab meat mix and place into the browned buns, two scoops per roll and enjoy!



Salmon

  • Plan for 6 ounces of salmon per person
  • Set oven to 425°F for tender, buttery filets
  • Bake salmon 4-6 minutes per half-inch thickness
  • Serve with roasted potatoes, wilted greens, or roasted broccoli

We recommend baking the salmon uncovered. Simply rub the filets with a little olive oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven. You can use some of our exclusive Lobster Roll Dust included with your crab rolls, as the spice blend is also amazing on fish, or make your own seasoning and keep it in the pantry for use going forward: 

  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon lemon zest
  • ½ teaspoon black pepper
  • ¼ teaspoon thyme leaves optional

Mahi Mahi

  • Plan for 6 ounces of Mahi Mahi per person
  • Pan-Frying is perfect for Mahi Mahi. Simple ingredients like lemon and butter go a long way. 
  • Serve with fresh green salad.

Use a hot pan and dry fish. To get that nice brown crust on the mahi mahi, make sure the pan is just starting to smoke and the fish has been patted dry with paper towels to remove excess moisture before you add it to the pan.


Sear more on the first side. Let the first side cook longer to develop the crust, then flip the fish over and cook the second side for just a few minutes more.


Use lemon slices and lemon juice. After the fish is cooked, add some lemon juice, garlic, and salt and scrape up those tasty browned bits from the bottom of the pan. Then add some lemon slices both for flavor and a pretty presentation at the end. 


Finish with butter and parsley. Finish the sauce with butter, and leave it on the heat just until the butter is melted — don’t keep cooking the sauce. Stir in parsley for some freshness and color, then pour that gorgeous sauce over the fish.


Cod

  • Plan for 6 ounces of Cod per person
  • Pan-Frying is perfect for cod - In a hot frying pan, sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done).
  • Serve with roasted potatoes, wilted greens, or roasted broccoli

We recommend pan-frying . Simply rub the filets with a little canola oil, sprinkle them with salt and pepper, then place them in the heated pan. Why canola instead of butter? Canola has a higher smoke point than butter, preventing it from burning too quickly. After flipping the cod, add a pat of butter in the last few minutes of cooking to baste the fish, giving it that rich, nutty flavor. 


Halibut

  • Plan for 6 ounces of Halibut per person
  • Set oven to 425°F for tender, buttery filets
  • Bake Halibut for 10-12 minutes, until opaque.
  • Serve with roasted potatoes, wilted greens, or roasted broccoli

We recommend baking the Halibut uncovered. Pat the Halibut dry with paper towels. Rub the filets with a little olive oil, sprinkle the fish generously on both sides with garlic powder, paprika, sea salt, and black pepper. Then place them in the roasting pan skin-side down before popping them in the oven. 

For the sauce: In a pan, warm up 4 tablespoons of butter. Once it melts, cook, stirring occasionally, until the butter turns brown and frothy. Add the juice of one medium lemon. Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half. 

Add 2 tablespoons of sauce to a plate. Add the cooked Halibut and cover with the remaining sauce and chopped parsley for garnish.