Halibut Fondue

TenMile

Well-Known Member
So Grandma gave us her fondue pot and we've never tried it. Out 7 year old saw it and asked if we could give it a whirl, so tonight we made a halibut and shrimp fondue. Super easy, very tasty.

Stolen from GourmetSleuth

I N G R E D I E N T S
1 pound slice (1/2 to 3/4 inch) salmon, halibut, or swordfish
1 pound raw shrimp, shelled, deveined, washed and dried
half butter and half oil
Fish and seafood sauces

I N S T R U C T I O N S
Cut fish into 1/4" w x 2" long strips and keep refrigerated until time to cook.

Fill a metal fondue pout 1/2 full with oil or the oil/butter combination. Heat the oil on the stove until it reaches 350 degrees. If you are using the butter/oil combination heat it slowly until the butter bubbles and the mixture turns slightly golden.

Place the fondue pot on the stand over moderately high, direct heat.

To Serve:
Have each guest loop a strip of fish over a sturdy bamboo skewer and dip in the oil until lightly browned. Spear the shrimp with fondue forks or bamboo skewers and cook until light pink. Don't overcook shrimp or they will get tough. Dip cooked fish in sauce.

Dipping Sauces:

Spicy Cocktail Sauce
1 cup catsup
2 tablespoons vinegar
3/4 teaspoon prepared horseradish
Dash hot pepper sauce

Combine ingredients and store refrigerated until use.

Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh tarragon


Chipotle Tartar Sauce
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*

Mix all ingredients in medium bowl to blend. Season to taste with salt.

Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

TenMile
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