Prep 15 mins
Cook 3 mins
Delicious chunks of seafood cooked at the table and dipped into sauces.
- 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
- 1 cup mayonnaise
- 1⁄4 cup sour cream
- 4 teaspoons lemon juice
- 1 teaspoon grated lemon, zest of
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 cup sour cream
- 1 teaspoon curry powder
- 1⁄4 cup chopped or pureed chutney
- Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
- Peel and devein shrimp.
- Rince scallops to remove any grit.
- If large, cut in half.
- Arrange fish and shellfish on a large serving platter.
- Mix the sauces and spoon into small serving bowls.
- Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
- 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.
- The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.
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.
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.
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.