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    You are in: Home / Deep-fried / Seafood Fondue Recipe
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    Seafood Fondue

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 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.

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    • on May 08, 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.

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    • on November 04, 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!

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    Nutritional Facts for Seafood Fondue

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 757.3
     
    Calories from Fat 386
    51%
    Total Fat 42.9 g
    66%
    Saturated Fat 12.7 g
    63%
    Cholesterol 285.6 mg
    95%
    Sodium 1284.6 mg
    53%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 10.9 g
    43%
    Protein 60.0 g
    120%

    The following items or measurements are not included:

    chutney

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