There is something inherently romantic about seafood. Maybe it's the delicate flavors or the age-old traditions associated with fishing, crabbing, oystering, lobstering...You get the point. But can seafood be sexy? Let us show you how to cook a killer Valentine's Day dinner using one of our Party Boxes.

 

Valentine's Day Dinner Ideas

The FultonFishMarket.com Valentine's Day themed gift boxes are sure to deliver a sexy seafood dinner on Valentine's Day, and we've provided recipes and ideas to maximize the romance -- delivered directly to your door. Each gift box also includes a complimentary bag of frozen swordfish cubes that you can enjoy any time. You now have the perfect excuse to stay in for Valentine’s Night, and you're sure to whip up some amazing eats. Here are a few or our favorite recipes sure to deliver a very special Valentine's Day dinner with your love.

Vodka Oyster Shooters and Baked Crab Legs with Spicy Garlic Butter

Grilled Oysters with Aged Romano Cheese

Lobster and Scallops with Tomato Garlic Vinaigrette

Salmon in Oyster Sauce

 

Valentine’s Dinner Recipe #1: Vodka Oyster Shooters and Baked Crab Legs with Spicy Garlic Butter

Buy the Crab & Oyster Combo Box: Crab Legs & French Kiss Oysters

Pro-tips: By baking the crab legs, you get a crispier shell and plenty of flavor. This recipe serves two.

Contents:

  • 2 lbs Split Crab Legs
  • 2 Dozen Live Atlantic French Kiss Oysters

Equipment:

  • Small saucepan
  • Whisk
  • Baking pan
  • Aluminum foil
  • Short knife (for shucking the oysters)
  • Rag or kitchen towel (for shucking the oysters)
  • Shot glasses (one per person)

Ingredients for the shooters:

  •    Raw oysters (one per shooter)
  •    ½ Cup Bottle of vodka
  •    Cocktail sauce

Ingredients for the crab legs:

  •    2 lbs crab legs
  •    4 tsp minced garlic
  •    Juice from 1 squeezed lemon
  •    1 cup butter
  •    1 Tbsp extra virgin olive oil
  •    1 tsp crushed red pepper flakes
  •    1 pinch dried parsley

Steps to prepare the shooters:

  1. Shuck your oysters.
  2. Place the oyster flatter-side up, holding it with the rag so you don't cut yourself.
  3. Insert the knife just next to the hinge (the place where the oyster shells connect to each other).
  4. Carefully twist the knife to break open the hinge. Try to keep the oyster flat so you don't lose too much liquid. If you have difficulty, try inserting the knife at different angles.
  5. When you've broken the hinge open, to avoid cutting the oyster, slide the knife along the bottom edge of the top shell to pry the shells apart.
  6. Use the knife to remove the oyster meat from the shells.
  7. Serve the oysters as soon as possible after shucking. You can chill them on ice for a short time if you need to.
  8. Place one oyster in the shot glass.
  9. Add a teaspoon of cocktail sauce to the shot glass, and add a tablespoon fill to the top with vodka.
  10. Chill in the fridge until you're ready to shoot.

Steps to prepare the crab legs:

  1. Preheat the oven to 375 degrees.
  2. Make the sauce first. In the saucepan, melt the butter on medium-low heat. Add the garlic and lemon juice, and cook on low heat until hot.
  3. Whisk in the olive oil and spices. Turn off the burner and set aside the mixture while you prepare the crab legs.
  4. Bake the crab legs second.  Cover the baking pan with aluminum foil.
  5. Place the crab legs on the baking pan and brush each one with the butter sauce, saving some sauce for dipping.
  6. Bake the crab legs on the middle rack for 25 minutes.
  7. While you’re waiting for the crab legs to bake, do a shot of vodka or two.
  8. Serve the crabs with the remaining butter sauce (you can warm the sauce on the stove if needed) and the vodka shooters. Enjoy! 

Back to Top

 


 

Valentine’s Dinner Recipe Idea #2: Grilled Oysters with Aged Romano Cheese

Buy the Oyster Delicasea Package: French Kiss, Madhouse, & Kusshi Oysters

Pro Tips: Oysters are said to be an aphrodisiac! This recipe is for 1 dozen oysters (dinner for two), but you can triple it up to use your entire gift box if you like

Contents:

  • 1 Dozen Live Atlantic French Kiss Oysters
  • 1 Dozen Live Atlantic Madhouse Oysters
  • 1 Dozen Live Pacific Kusshi Oysters

 Equipment:

  • A grill
  • Short knife (for shucking the oysters)
  • Rag or kitchen towel (for shucking the oysters)
  • Cheese grater
  • Small bowl
  • Large mixing bowl
  • Serving dish 

Ingredients:

  • 1 dozen oysters
  • 1 brick aged Romano cheese
  • 1 tsp minced garlic
  • 1 stick unsalted butter (softened)
  • 1 Tbsp lemon juice
  • Salt and pepper to taste

Steps to grill the Oysters:

  1. Light the grill.
  2. In the mixing bowl, stir together the lemon juice, garlic, and seasoning.
  3. Shuck the oysters, but don’t remove the meat; leave the meat in the shell after splitting apart the shells.
  4. Place the oyster flatter-side up, holding it with the rag so you don't cut yourself.
  5. Insert the knife just next to the hinge (the place where the oyster shells connect to each other).
  6. Carefully twist the knife to break open the hinge. Try to keep the oyster flat so you don't lose too much liquid. If you have difficulty, try inserting the knife at different angles.
  7. When you've broken the hinge open, to avoid cutting the oyster, slide the knife along the bottom edge of the top shell to pry the shells apart. Use the knife to remove the oyster meat from the shells. Serve the oysters as soon as possible after shucking. You can chill them on ice for a short time if you need to.
  8. Place a teaspoon of the butter mixture on each oyster.
  9. Place the oysters shell-down on the grill. Cook about 5 minutes until the oyster meat curls around the edges of the shell.
  10. While the oysters are grilling, grate the Romano cheese and set aside.
  11. Transfer the oysters to the serving platter and top with the grated cheese. Serve and enjoy!

Back to Top

 


 

Valentine’s Dinner Idea #3: Lobster and Scallops with Tomato Garlic Vinaigrette

Buy the Sweet Summer Seafood Box: Lobster Tails & Scallops

Pro Tips: This is a dish served cold, so you can make it ahead of time and spend Valentine’s Day focusing on the romance. This recipe serves two.

Contents:

  • 2 Frozen Lobster Tails (6 oz. each)
  • 1 lb Wild Atlantic Scallops (U/10)

Equipment:

  • Large pot for steaming the lobster
  • Large mixing bowl
  • Large saucepan
  • Slotted spoon

Ingredients:

  • 12 oz lobster tail
  • 1 ½ lb scallops
  • 1 lb grape tomatoes (cut in half)
  • 3 garlic cloves (finely chopped)
  • ⅔ cup olive oil
  • 5 Tbsp white-wine vinegar
  • ½ cup 1 bottle dry white wine
  • 2 ½ cups water
  • 1 tsp salt, split in half

Steps:

  1. Steam the lobster tails. When the lobster tails are finished cooking, place them in the mixing bowl and set aside.
  2. In the saucepan, bring the water, wine, and ½ teaspoon salt to a simmer.
  3. Add the scallops and simmer lightly, uncovered, until the scallops are opaque (about 3-4 minutes).
  4. Use the slotted spoon to place the scallops in the mixing bowl, leaving the sauce in the saucepan.
  5. Cook the remaining sauce down until it is reduced to 1 cup (about 8 minutes).
  6. Add the oil, garlic, vinegar, and ½ teaspoon salt to the reduced mixture. Cook over medium-low heat until warm (about 2 minutes).
  7. Add the tomatoes and cook about 2 minutes, until the tomatoes barely begin to wilt.
  8. Pour the vinaigrette mixture over the lobster tails and scallops. Cover and marinate in the refrigerator for about 30 minutes. While you wait for the dish to cool, drink the rest of the wine.
  9. Serve cold!

Back to Top

 


 

Valentine’s Day Dinner Recipe #4: Salmon in Oyster Sauce

Buy the Mad Salmon Pack: Hiddenfjord Salmon & Madhouse Oysters

Pro Tips: This is an Asian-influenced dish for two. Serve it with rice and vegetables or the side dish of your choice.

Contents:

  • 2 (8oz) Portions Hiddenfjord Salmon
  • 2 Dozen Live Atlantic Madhouse Oysters

 Equipment:

  • Medium skillet

Ingredients:

  • 1 lb salmon
  • 1 green onion (sliced)
  • 1 garlic cloves (crushed)
  • ⅛ cup oyster sauce
  • ⅛ cup brown sugar
  • ½ Tbsp cornstarch
  • 1 Tbsp olive oil
  • ½ cup cold water
  • 1 Tbsp warm water

Steps:

  1. In the skillet, heat the oil over medium heat.
  2. Add the garlic and brown sugar. Cook until the garlic browns.
  3. Stir in the onions and cook until tender.
  4. Stir in the oyster sauce and cold water.
  5. Add the salmon to the mixture.
  6. Cook on medium-low until the salmon is flaky (about 10 to 15 minutes).
  7. Remove the salmon from the skillet and set aside, leaving the sauce in the skillet.
  8. Mix the cornstarch and warm water into the sauce. Stir constantly until thickened.
  9. Pour the sauce over the salmon and enjoy.

Get Your Valentine’s Day Dinner Seafood from FultonFishMarket.com

Check out the seafood selection available through FultonFishMarket.com. We ship fresh, sustainably sourced seafood straight to your door. Happy Valentine’s Day!

Back to Top