Wild Halibut Dinner for Two

$87

Wild Halibut Dinner for Two | SeaBear Smokehouse

Serves

2

Wild Halibut Dinner for Two | SeaBear Smokehouse Thumbnail

HALIBUT FILLETS: 

 

Storing 

Your Alaskan halibut 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. Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

 

Thawing 

The best way to thaw your halibut 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 halibut to lose flavor and texture. If you must thaw your halibut quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. 

 

SEAFOOD CAKES: 

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes. 

 

CHOWDER: 

Our Chowder & Soup has 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. 

 

HALIBUT FILLETS: 

Regardless of how you like to cook your halibut (bake, broil, grill, sauté or poach), we believe 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. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°. Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip fillet. 

 

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 halibut fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet. 

 

SEAFOOD CAKES: 

Cooking 

We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top. 

 

Serving 

We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris. 

 

CHOWDER: 

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). OR - Try Something New! Add between 1 and 1½ cups of rice milk, almond milk or soy milk. These are typically of a thinner consistency than dairy products, so start off with at least 1 cup, and add more if you need to, to get your chowder to your desired thickness. You can also add equal parts tomato sauce and chicken broth. Heat gently over medium heat, stirring often, or microwave until hot. Let stand for about 3 minutes before serving. 

 

Note: Do not place pouch in microwave - always empty contents into another container.

Smoked Salmon Cakes
Smoked Salmon Cakes nutrition label

Smoked Salmon Chowder
Smoked Salmon Chowder nutrition label

Ingredients: Fish stock (salmon, water, carrots, celery, onions, rosemary, thyme), smoked salmon (salmon, sugar, salt, natural alder wood smoke), potatoes, flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), canola oil, onion, carrots, celery, corn, clam base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, sugar, onion powder, dehydrated potato flakes, natural flavor [torula yeast, gum arabic, citric acid], seasoning salt [salt, sugar, spices {including paprika and turmeric}, onion, cornstarch, garlic, tricalcium phosphate, natural flavor, soy lecithin, extractive of paprika [color]), parsley, thyme, sea salt, garlic powder, paprika, cayenne pepper, dill.

Very Berry Cheesecake
Very Berry Cheesecake nutrition label

Wild Halibut 6 oz
Wild Halibut 6 oz nutrition label

Wild Halibut Dinner for Two

$87

SKU: 2-13942

$87

Quantity
Create a memorable dinner with this collection of SeaBear delights!
  • 2 Salmon Cakes
  • 1 Smoked Wild Salmon Chowder
  • 2 Wild Halibut Dinner Fillets (6 oz.)
  • Desserts will vary and orders will include two tasty mini-cheesecakes or a delectable Chocolate Tart

Start the evening with the rich, earthy flavors of our Seafood Cakes. Each cake is lightly coated in panko bread crumbs and is easily pan-fried, baked, or broiled.

Next, enjoy the aroma and flavor of our creamy Smoked Salmon Chowder to warm the body and soothe the soul. Our signature chowder is a delightful mix of wild Salmon, tender chunks of potatoes, corn, and more - handcrafted into a memorable chowder. 

Coming to the entree, we've included two super premium, Wild Halibut fillets and instructions on how to prepare them to perfection. Enjoy the tender, sweet meat of this lean, light whitefish whether baked, broiled, grilled, or steamed. Serve with sauteed vegetables and rice or quinoa.

Finish the meal with two delicious scratch-made mini-cheesecakes from Chuckanut Bay Desserts or Chocolate Tart.

Nutritional Information represents New York Cheesecake and Smoked Salmon Cakes. Substitution may occur.

SKU: 2-13942

 Serves 2

  • Ships on Ice

  • Cook & Serve

HALIBUT FILLETS: 

 

Storing 

Your Alaskan halibut 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. Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

 

Thawing 

The best way to thaw your halibut 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 halibut to lose flavor and texture. If you must thaw your halibut quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. 

 

SEAFOOD CAKES: 

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes. 

 

CHOWDER: 

Our Chowder & Soup has 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. 

 

HALIBUT FILLETS: 

Regardless of how you like to cook your halibut (bake, broil, grill, sauté or poach), we believe 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. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°. Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip fillet. 

 

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 halibut fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet. 

 

SEAFOOD CAKES: 

Cooking 

We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top. 

 

Serving 

We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris. 

 

CHOWDER: 

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). OR - Try Something New! Add between 1 and 1½ cups of rice milk, almond milk or soy milk. These are typically of a thinner consistency than dairy products, so start off with at least 1 cup, and add more if you need to, to get your chowder to your desired thickness. You can also add equal parts tomato sauce and chicken broth. Heat gently over medium heat, stirring often, or microwave until hot. Let stand for about 3 minutes before serving. 

 

Note: Do not place pouch in microwave - always empty contents into another container.

Smoked Salmon Cakes
Smoked Salmon Cakes nutrition label

Smoked Salmon Chowder
Smoked Salmon Chowder nutrition label

Ingredients: Fish stock (salmon, water, carrots, celery, onions, rosemary, thyme), smoked salmon (salmon, sugar, salt, natural alder wood smoke), potatoes, flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), canola oil, onion, carrots, celery, corn, clam base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, sugar, onion powder, dehydrated potato flakes, natural flavor [torula yeast, gum arabic, citric acid], seasoning salt [salt, sugar, spices {including paprika and turmeric}, onion, cornstarch, garlic, tricalcium phosphate, natural flavor, soy lecithin, extractive of paprika [color]), parsley, thyme, sea salt, garlic powder, paprika, cayenne pepper, dill.

Very Berry Cheesecake
Very Berry Cheesecake nutrition label

Wild Halibut 6 oz
Wild Halibut 6 oz nutrition label

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