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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (483g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup chutney |
||
| Calories 757 | ||
| Calories from Fat 386 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.0g | 66% | |
| Saturated Fat 12.7g | 63% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 14.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 285mg | 95% | |
| Sodium 1284mg | 53% | |
| Potassium 1179mg | 33% | |
| Total Carbohydrate 32.1g | 10% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 11.0g | ||
| Protein 60.1g | 120% | |
Seafood Fondue
By: *Pixie*
Jun 23, 2002
Delicious chunks of seafood cooked at the table and dipped into sauces.
SERVES 4
Ingredients
- 1/2 lb salmon steak, 3/4 inch thick
- 1 lb medium raw shrimp
- Worcestershire sauce
- 1/2 lb halibut steaks, 3/4 inch thick
- 1/2 lb scallops
- oil (for frying, approx 2 c)
Seafood Cocktail sauce
- 1/2 cup chili sauce
- 1/3 cup ketchup
- 1/3 cup prepared horseradish
- 1 1/2 teaspoons Worcestershire sauce
Richelieu Sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 4 teaspoons lemon juice
- 1 teaspoon grated lemon, zest of
- 1/2 teaspoon Worcestershire sauce
Chutney Sauce
- 3/4 cup sour cream
- 1 teaspoon curry powder
- 1/4 cup chopped or pureed chutney
Directions
1
Cut salmon and halibut into 3/4" pieces, discarding skin and bones.2
Peel and devein shrimp.3
Rince scallops to remove any grit.4
If large, cut in half.5
Arrange fish and shellfish on a large serving platter.6
Mix the sauces and spoon into small serving bowls.7
Heat oil in a fondue pot over an alcohol burner until it starts to bubble.8
Serve.9
Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.10
The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Scallops
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Deep Fry
Featured Reviews for This Recipe
From: Linda's Busy Kitchen
On May 8, 2007
The chili sauce in this recipe is the red sauce with horseradish, not green chilis. The kind you use when your making shrimp cocktail, not the Mexican chilies.
From: sweetpea burgess
On Nov 4, 2005
Pixie, don't shoot me but I did substitute rd snapper for the halibut but kept everything else the same. (As I live in gulf shores, al snapper is easier than halibut. I was testing this to use as a casual appetizer meal when company comes to visit for Thanksgiving - It is Delicious!! Can't wait to make it for my company. Thanks for the recipe!! Made it several days ago but am behind in my reviews...sorry!
From: Mrs. Mike F
On Oct 22, 2002
I disliked this recipe. The combination of the sweetness of the meat (I used fresh, not canned)and the green chilis gave it a bit of an off taste.
From: *Pixie*
On Oct 23, 2002
For anyone else reading this recipe, ALL the fish should be fresh. Please do not attempt to use canned as one reviewer suggested. In addition, green chilies are not the same thing as (or a substitute for) the chili sauce called for in the recipe. Furthermore, if you click on the link for the chili sauce, recipezaar even describes it and tells you how to make a substitution.
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