Quick Seafood Cocktail Sauce
This chef-curated Quick Seafood Cocktail Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 38g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 477 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Quick Seafood Cocktail Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Quick Seafood Cocktail Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Quick Seafood Cocktail Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Yield: 1
- Ingredients
- 1 c ketchup
- 3 tb grated onion
- 3 tb prepared horseradish
- 3 tb fresh lemon juice
- 1 tb worcestershire sauce
- 1 ts chili powder
- 3 dr hot sauce
- 2 tb chopped fresh tarragon
- 1 salt and pepper to taste
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Instructions Whisk all ingredients in medium bowl to blendStep 2: Technique & Execution
Cover and refrigerate sauce at least 1 hour or up to 2 daysStep 3: Technique & Execution
Converted by MCBusterStep 4: Technique & Execution
Per serving: 316 Calories (kcal) 2g Total Fat (3 calories from fat) 5g Protein 81g Carbohydrate 0mg Cholesterol 3170mg Sodium Food Exchanges: 0 Grain(Starch) 0 Lean Meat 1/2 Vegetable 1/2 Fruit 0 Fat 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0024 Converted by MMBuster v2.0nStep 5: Technique & Execution
Quick, Easy Chinese Chicken Yield: 9 Servings Ingredients 3 chicken breast halves skinned -(1-3/4 pounds) 3 chicken thighs skinne (1-1/2 pounds) 3 chicken drumsticks skinned (3/4 pound) 3/4 c reduced-calorie catsup 1/2 c firmly packed brown sugar 1/4 c low-sodium soy sauce 2 tb white vinegar 1 tb instant onion flakes 1/2 ts garlic powder 1/2 ts 75-less-sodium seasoned 1 salt Instructions Place chicken in a 13x 9x 2-inch baking dishStep 6: Technique & Execution
Combine catsup and next 6 ingredients stir well, and pour over chickenChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 477 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 38g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 42g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Quick Seafood Cocktail Sauce
This chef-curated Quick Seafood Cocktail Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Instructions Whisk all ingredients in medium bowl to blend
Technique & Execution: Cover and refrigerate sauce at least 1 hour or up to 2 days
Technique & Execution: Converted by MCBuster
Technique & Execution: Per serving: 316 Calories (kcal) 2g Total Fat (3 calories from fat) 5g Protein 81g Carbohydrate 0mg Cholesterol 3170mg Sodium Food Exchanges: 0 Grain(Starch) 0 Lean Meat 1/2 Vegetable 1/2 Fruit 0 Fat 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0024 Converted by MMBuster v2.0n
Technique & Execution: Quick, Easy Chinese Chicken Yield: 9 Servings Ingredients 3 chicken breast halves skinned -(1-3/4 pounds) 3 chicken thighs skinne (1-1/2 pounds) 3 chicken drumsticks skinned (3/4 pound) 3/4 c reduced-calorie catsup 1/2 c firmly packed brown sugar 1/4 c low-sodium soy sauce 2 tb white vinegar 1 tb instant onion flakes 1/2 ts garlic powder 1/2 ts 75-less-sodium seasoned 1 salt Instructions Place chicken in a 13x 9x 2-inch baking dish
Technique & Execution: Combine catsup and next 6 ingredients stir well, and pour over chicken
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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