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Seafood Fondue

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Ingredients
  Swordfish steaks 1⁄2 Pound
  Salmon steaks 1⁄2 Pound
  Raw shrimps 3⁄4 Pound (Medium Sized)
  Scallops 1⁄2 Pound
  Dipping sauce 2 Tablespoon
  Lemons 3
  Bananas 2
  Butter 3⁄4 Cup (12 tbs)
  Salad oil 1 1⁄2 Cup (24 tbs)
Directions

Cut salmon and swordfish into 3/4-inch squares, discarding skin and bones.
Peel and devein shrimp.
Arrange fish and shellfish on a tray in separate sections, cover with plastic film, and chill until cooking time.
Spoon the avocado and chutney dipping sauces into small bowls and chill.
Cut lemons into wedges, place in a bowl, and chill.
Just before cooking, peel bananas and slice in 1-inch rounds.
Sprinkle with lemon juice.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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4.146875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5620 Calories from Fat 4484

% Daily Value*

Total Fat 507 g780.7%

Saturated Fat 108.1 g540.5%

Trans Fat 5.9 g

Cholesterol 1169.5 mg389.8%

Sodium 1328.6 mg55.4%

Total Carbohydrates 85 g28.4%

Dietary Fiber 15.1 g60.5%

Sugars 31.6 g

Protein 203 g406.2%

Vitamin A 112.3% Vitamin C 287.6%

Calcium 41.7% Iron 78%

*Based on a 2000 Calorie diet

Seafood Fondue Recipe