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Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!

Mixed Seafood Boil | Ready Chef Go Bags

A hearty seafood dish that you can make in a snap thanks to Ready. Chef. Go!®  You can make it with off-the-shelf seasonings or use Chef Mark Cleveland's own special seasoning blend.

Courtesy of Chef Mark Cleveland

Time to Prep:    

Ease to Prep:    ⋆ ⋆

Taste Score:      

4 to 6 Servings

Flavor Base:

  • ½ lb of fingerling potatoes, 1” inch dice
  • 1 tablespoon of extra virgin olive oil
  • ⅔ cup of chicken broth
  • 1 tablespoon of tomato paste
  • 8 – 10 garlic cloves (whole)
  • 1 sprig of rosemary or thyme (optional)
  • 2 tablespoons of Chef Mark’s Seafood Spice Blend (see bottom for recipe)* or seafood spice blend of your choice such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, etc.

Main Ingredients:

  • 1 ear of corn (cut into 2” inch wheels)
  • ½ lb of fresh white fish such as Wahoo, Halibut, Cod, Mahi Mahi, Grouper, Haddock or Catfish (Wahoo pictured)
  • ½ lb of fresh clams (little neck clams pictured)
  • 1 lime, sliced
  • 1 leek, sliced
  • Additional Seafood Spice Blend and Rosemary for Garnish
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Add the flavor base ingredients to the bag and roll the top down (without sealing it). Put the bag into a glass mixing bowl and microwave on high for 6 minutes. Let the food rest for 2 minutes and then add the fish, clams, corn, leek and lime slices. Return the bag to the microwave for 7 minutes or until the clams have opened and the fish is cooked thoroughly.

You can use all sorts of seasonal and wild caught sustainable seafood in variations of this dish. Corn and potatoes are traditional, but you can add any of your favorite quick cooking veggies. Depending on your microwave, you may want to stir the seafood once halfway through. You can use your favorite dry spice blends such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, or others if you choose not to make your own.

*Chef Mark’s Seafood Spice Blend (Optional)

  • ¼ cup pickling spice
  • 3 tablespoons of Italian Seasoning Blend or Herbs de Provance (salt free)
  • 3 tablespoons of sea salt
  • 2 tablespoons of black pepper corns
  • 2 tablespoons of mustard seeds
  • 1 tablespoons of allspice berries
  • 1 tablespoon of celery seed
  • 1 tablespoon of caraway seed
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Mix well and grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like. Raid the spice rack at home and whip up your own batch with reckless abandon.

Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!
Mixed Seafood Boil - Ready. Chef. Go!

Mixed Seafood Boil | Ready Chef Go Bags

A hearty seafood dish that you can make in a snap thanks to Ready. Chef. Go!®  You can make it with off-the-shelf seasonings or use Chef Mark Cleveland's own special seasoning blend.

Courtesy of Chef Mark Cleveland

Time to Prep:    

Ease to Prep:    ⋆ ⋆

Taste Score:      

4 to 6 Servings

Flavor Base:

  • ½ lb of fingerling potatoes, 1” inch dice
  • 1 tablespoon of extra virgin olive oil
  • ⅔ cup of chicken broth
  • 1 tablespoon of tomato paste
  • 8 – 10 garlic cloves (whole)
  • 1 sprig of rosemary or thyme (optional)
  • 2 tablespoons of Chef Mark’s Seafood Spice Blend (see bottom for recipe)* or seafood spice blend of your choice such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, etc.

Main Ingredients:

  • 1 ear of corn (cut into 2” inch wheels)
  • ½ lb of fresh white fish such as Wahoo, Halibut, Cod, Mahi Mahi, Grouper, Haddock or Catfish (Wahoo pictured)
  • ½ lb of fresh clams (little neck clams pictured)
  • 1 lime, sliced
  • 1 leek, sliced
  • Additional Seafood Spice Blend and Rosemary for Garnish
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Add the flavor base ingredients to the bag and roll the top down (without sealing it). Put the bag into a glass mixing bowl and microwave on high for 6 minutes. Let the food rest for 2 minutes and then add the fish, clams, corn, leek and lime slices. Return the bag to the microwave for 7 minutes or until the clams have opened and the fish is cooked thoroughly.

You can use all sorts of seasonal and wild caught sustainable seafood in variations of this dish. Corn and potatoes are traditional, but you can add any of your favorite quick cooking veggies. Depending on your microwave, you may want to stir the seafood once halfway through. You can use your favorite dry spice blends such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, or others if you choose not to make your own.

*Chef Mark’s Seafood Spice Blend (Optional)

  • ¼ cup pickling spice
  • 3 tablespoons of Italian Seasoning Blend or Herbs de Provance (salt free)
  • 3 tablespoons of sea salt
  • 2 tablespoons of black pepper corns
  • 2 tablespoons of mustard seeds
  • 1 tablespoons of allspice berries
  • 1 tablespoon of celery seed
  • 1 tablespoon of caraway seed
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Mix well and grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like. Raid the spice rack at home and whip up your own batch with reckless abandon.