Restaurant Style Seafood Platter – Ordering Seafood Online – The Wolfe Pit

Published by Darron Toy on



hey everybody welcome back to the Wolfe pit if you're a seafood lover like me a fried or broiled seafood platter sometimes called a captain's platter a fisherman's platter etc is what you order when you go out to a seafood restaurant but seafood platters vary by restaurant and you don't always get what you want unless you're lucky enough to find a seafood restaurant where you can create your own player as we all know depending on the restaurant you go to it can be like playing the lottery your thirty dollar seafood platter could be great or it can be awful in a waste of money that's why you should try to make your own personalized seafood feast at home if you can whether you want it all deep-fried broiled or pan-seared this way you control the quality and make it with your choice of seafood and you make it how you like it but their license on where you live good seafood may not be available or the seafood that is available isn't very good or its farm-raised or it's a product of another country but thanks to today's sponsor sizzle fish calm you can get wild caught us seafood chip to your doorstep anywhere in the continental United States everything is individually vacuum sealed which I love because some places will vacuum seal several servings in the same bag which means you might have to thaw out and cook more than you really need there's a link to sizzle fish calm and a coupon code in the video description for 10% off your first order so let's make our own customized seafood platter with the four ounce wild-caught Chesapeake Bay rockfish fillet also known as striped bass a four ounce filet of wild-caught alaskan halibut two and half ounces of peeled and deveined wild gulf shrimp now this package comes in a five ounce package with eight shrimp but I couldn't wait mate four of them before I made this meal and then finally my favorite four ounces is these beautiful dry packed sea scallops which are caught off the coast of Nantucket Island dry scallops are key if you've ever seen scallops sitting in a bowl in the seafood section in your local grocery store sitting in the milk like liquid those are called wet scallops and they have stuff added to them which means they can sell them a little bit cheaper but you're paying for water in the sky if you buy dry scallops you're paying for the scallop and only the Scala and the taste is like night and day and if you buy frozen scallops read the ingredients if you see any phosphates in the ingredient lists then they're going to be wet scallops and they're not going to be nearly as good as dry scallops so let's get this beautiful seafood ready to cook in my motto with good seafood is to kiss it which means to keep it simple stupid so we're going to simply season the seafood with kosher salt and black pepper but first we scored the skin of the rockfish to help keep it from curling up season both sides of the rockfish halibut scallops and the shrimp also I didn't mention this before but we've had it all the seafood dry with paper towels which will really help with the sear and give it a nice crust once all the seafood seasoned the way you like it that's oil to your skillet over medium-high heat and then give it a good squirrel and then once the oil is hot begins the shimmer add the rock fish fillets skin side down then gently press it down with your spatula for about 10 seconds this will make all that wonderful skin get contact with the skillet and help it get crispy without curling up all seafood is very delicate and it cooks very quickly and you got to be super careful not to overcook it after the rock fish fillets cooked one and a half minutes give it a flip and look at that beautiful crispy skin and they let it cook meat side down for another one and a half to two minutes after a total of three and a half minutes our rockfish filet was ready remove the rockfish set it aside and let's get our wild caught Alaskan halibut fillet done and I didn't think we needed to score the skin on this but you'll see as soon as it hits the hot pan the skin automatically tightens up and tries to curl so again just hold your spatula on it for ten seconds and with this being a little bit thicker fillet we're going to cook it slightly longer so on the skin side we'll give it a let it go for one and a half minutes and let it go for another 90 seconds on the meat side then sear the sides of the halibut fillet for 30 seconds each after a total of four minutes our Alaskan halibut Flay is done take it off and let it rest with a rockfish and now I have these beautiful Nantucket Island dry scallops so sear these on one side for one and a half minutes and then flip them and let them go for another one and a half minutes and then after a total of three minutes our scallops are ready last but not least we have our peeled into vein wild-caught gulf shrimp put these down in the skillet for one minute per side now I know what somebody you were thinking where's the butter patience my people patience you the people know I always have a stick of butter in my back pocket so we're gonna add a half a stick of but warm butter to the skillet followed by some homegrown fresh mints store-bought garlic right out of the jar and then season with just a little bit of salt and pepper and know I didn't clarify the butter if you prefer to use clarified butter go right ahead but Paula Deen and I aren't real picky when it comes to butter as long as there's a lot of it now keep the garlic butter warm and plate up all the beautiful wild caught seafood next to a random frozen Phillips crab cake I found in my freezer which they're actually not that bad in a pinch along with the random crab cake and a ramekin of who lined coleslaw which I normally don't like pre-made store-bought salads but foo line coleslaw to me tastes like KFC coleslaw and last but not least you can't have a seafood platter without some frozen store-bought hush puppies don't judge me people I've admitted plenty of times that I'm lazy so sometimes using prepared foods and frozen foods come in handy to plate up with actual good food at least my lemons were growing on my lemon tree located on aisle one now to me this seafood platter looks every bit as good as a seafood platter from a restaurant and you know when you get a broiled seafood platter in most restaurants it comes out swimming in hot butter well that hot butter continues to cook the seafood and ends up overcooking it and makes it mushy that's why I like to serve the butter separately give it all a good spritz of fresh lemon juice and then we're ready to dive in I tried the Alaskan halibut first I've only had it once before but I do remember it being delicious but it was battered and deep-fried so anything battered and deep-fried is going to be delicious now it certainly looks perfectly cooked and flaky so into my fish Trafficway in the meat of the halibut is pretty firm in the very model and flavor with a subtle sweetness to it and of course when you dip it in butter it's even better it reminds me a little bit of grouper but firmer but it's not nearly as tasty as my all-time favorite grouper but don't get me wrong it's delicious and great for someone like mrs. wolf Pitt who isn't really crazy about fish I cooked another piece of the halibut off-camera for her and she loved it and she's not a huge fish eater the only other fish she'll eat is cod now if I didn't mention it grouper is my all-time favorite fish but rockfish is my second favorite so he got a little piece of the rockfish with a little piece of skin and I've got to say I don't mean to toot my own horn that really looks good in moist rockfish is delicious on its own no butter is required but the thing I like about rockfish and grouper is they actually taste like fish I know what you're saying of course it does it's fish but to me Cod and halibut don't really taste like fish but the rockfish and grouper have a nice mild fish flavor to them and this piece of rockfish was delicious now my taste buds were already happy happy but the scallops were up next and had my mouth watery and I know scallops are great on their own but that garlic butter was getting lonely and needed some attention so into the butter the scallop flip and then directly into my face orifice it went and at that point my taste buds were having a full-fledged party but these scallops were perfectly cooked melted in your mouth and we're super super sweet that's why I call them candy from the sea next I shake the plum gulf shrimp like a prison snitch and again they were perfectly cooked tender and delicious now even though I put a frozen crab cake on the plate sizzle fish does have crab cakes but I didn't get any of this time so maybe I'll get something for our future video but until then I enjoy this mediocre Phillips crab cake and my store-bought slaw and hush puppies so here's my thoughts on mail-order seafood from sizzle fish com there was plenty of drys left to keep the seafood completely frozen and not partially frozen like some other mail-order seafood companies do and like I mentioned in the beginning I like how everything is individually packed per serving which allows you to thaw any only what you want price-wise it does cost more than what you're gonna pay your normal grocery store it maybe even some seafood markets but you got to put everything into perspective like the convenience of the product the quality of the product knowing exactly where the seafood was caught in the United States and the fact that you're sporting an American company with all that considered I do feel the cost is worth it just like the old saying goes you get what you pay for thank you all very much for watching please don't forget to like this video leave a comment subscribe and share with your family and friends and I'll see you soon


40 Comments

TheWolfePit · July 30, 2019 at 7:18 pm

Thanks to SizzleFish.com for sponsoring this video!

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Jeff Thomas · July 30, 2019 at 7:18 pm

You need to level your cooktop!

DonPandemoniac · July 30, 2019 at 7:18 pm

I'd might vary the seasoning a bit, but man that looks good!

SlayerDoStuff · July 30, 2019 at 7:18 pm

If youโ€™ve got a meijer near you try their frozen sandwiches they are really good for all the stuff in it

Diz 23 · July 30, 2019 at 7:18 pm

I can see you're a good cook invite me over any for barbecue pig

Gary York · July 30, 2019 at 7:18 pm

Gulf coast seafood is the best. Mississippi, Alabama, Louisiana. Nothing else is close.

sk8rdad · July 30, 2019 at 7:18 pm

sizzlefish is mad expensive…

CragScrambler · July 30, 2019 at 7:18 pm

So here's an Irony for you, Despite living in a Fishing port on the North west coast of England, between the English, Scottish border, with Ireland and the Isle of Mann on our doorstep…….no where serves a good seafood platter like that.

We have Scottish Langoustines and lobster, Irish Scallops, Mann Smoked Kippers and English lemon Sole and Crab and unless you make a home made Plater you simply dont get anything like you do there in the states.

The closest platter we have is a "Mixed Grill" which is, Gamon (Ham) steak, Local Cumberland sausage, Pork cutlet, lamb chop, Sirloin steak, Bacon rashers, Black pudding, Eggs, Mushrooms and Grilled Tomatoes served with chips…(fries)…..but no seafood platter???

BADD1ONE · July 30, 2019 at 7:18 pm

Halibut is getting harder to get, and more expensive.

ezrabrooks12 · July 30, 2019 at 7:18 pm

LOOK'D GOOD!!!!!

Matt Stringham · July 30, 2019 at 7:18 pm

Looks delicious. I love seafood

Name Less · July 30, 2019 at 7:18 pm

dissaproves of this jingoistic attitude
OBVIOUSLY the very best seafood stuffs if in either Japan (they do love their fishy foods) or Nordic countries (Sweden, Finland, Dane kingdom, Iceland, Norway (etc. i am sure i forgotten someone else) ) because of their strict quality control.

chan ngo · July 30, 2019 at 7:18 pm

Damn. That all looked cooked really nicely. All that butter though….

candi 1152 · July 30, 2019 at 7:18 pm

Butter in my back pocket! Ha ha ha same my friend. I add butter to everything

Nathaniel baker · July 30, 2019 at 7:18 pm

I prefer scallops rare, so 30 seconds a side is fine

The Poor Conservative · July 30, 2019 at 7:18 pm

Grouper is the best by far

Martin Ibert · July 30, 2019 at 7:18 pm

I love how the word "Canadian" rolls up the screen just as you say "US seafood". ๐Ÿ™‚

burgo_1 · July 30, 2019 at 7:18 pm

Thats how we pronounce scallops in Australia.

Maxboon Boon · July 30, 2019 at 7:18 pm

i hope you did not dip the fly (8:30) in the butter! awesome good video again. to bad i'm in the Netherlands and not in the USA ๐Ÿ™
i like good seafood.

greggismyname · July 30, 2019 at 7:18 pm

lolaWolfpit commercial No thumbs up on this one and didn't watch. Long time fan. Take care.

Hector Ramirex · July 30, 2019 at 7:18 pm

Nice searing technique.

kilsnacks · July 30, 2019 at 7:18 pm

You have nice looking nails

Koji 888 · July 30, 2019 at 7:18 pm

That was the most perfect Salt/ pepper distribution I've ever seen.

kilsnacks · July 30, 2019 at 7:18 pm

Aye Chesapeake bay thats next to where I live lol

Mxrs · July 30, 2019 at 7:18 pm

Please make more WHAT ARE WE EATING videos

Skeptical Port · July 30, 2019 at 7:18 pm

Put some old bay on that shrimp

Michael Martin · July 30, 2019 at 7:18 pm

Well done Larry, that looks top notch.

Hello World · July 30, 2019 at 7:18 pm

I like my scallops wrapped in bacon. I cook the bacon a bit before wrapping the scallops so it cooks even and the scallops stay tender.

Heil Starly · July 30, 2019 at 7:18 pm

the ๐Ÿ doing this for we the people ๐Ÿ˜ข

Kelly Moore · July 30, 2019 at 7:18 pm

Nice nails dude

Allen Hook · July 30, 2019 at 7:18 pm

I don't think I'd like the fish

Allen Hook · July 30, 2019 at 7:18 pm

Never ate 3/4 of those items!

sRm · July 30, 2019 at 7:18 pm

Looks great – HOWEVER lol – I just added everything I seen on this video in the cart (along with x10 lobster) and it came to be just shy of $1k. Needless to say, I "x'ed" the site off rather quickly. But thanks for the video – I'll just sit here and drool like Cujo lol

John Kelsey · July 30, 2019 at 7:18 pm

love the funny comments…

Bob Loblaw · July 30, 2019 at 7:18 pm

The Jerky Boys owned a fish distribution chain and called it "Sizzlechest". I wonder if they are related.

Rusty Chambers · July 30, 2019 at 7:18 pm

Larry, your "Wife's" nails look great! Same with that plate presentation.

harold mason · July 30, 2019 at 7:18 pm

I couldn't understand the name of that coleslaw you had lol I love KFC coleslaw. I tried replaying that part about 20 times but couldn't understand what brand you said it was and I just read every comment to see if someone posted it ๐Ÿ˜

Goldie G · July 30, 2019 at 7:18 pm

Those scallops looked soooo good

Douglas D · July 30, 2019 at 7:18 pm

Idk why but the way she placed these good items in the pan was hilarious to me…it was like magic๐Ÿ˜‚

TBALLZ_973 · July 30, 2019 at 7:18 pm

Only thing that SUX about Seafood is that itโ€™s so…….EXPENSIVE!!!!!!:/

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