Mini Broiled Seafood Appetizers

Brimming with fish and shrimp, individual bowls of creamy herbed dip are delectable as appetizers served piping hot and golden. Accompany with flatbreads or crackers for spreading and dipping, or garnish with hot Sea Watch Country Crispy Breaded Clam Strip Surfers, if desired.

Serves: 7


  • 2 each High Liner Haddock Loins
  • 1 tsp puréed garlic
  • 1 tbsp dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp each chopped fresh parsley and chives
  • 2 oz thawed High Liner Cold Water Cooked Ice Shrimp

Lemon Garlic Cream Sauce:

  • 1 cup alfredo sauce
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 tbsp dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp puréed garlic

Panko Parmesan Crumble:

  • 3 tbsp panko
  • 2 tbsp coarsely grated parmesan cheese
  • 1 tbsp olive oil


  1. Lemon Garlic Cream Sauce: Heat alfredo sauce; keep warm. In separate saucepan, make an aromatic roux by melting butter and whisking in flour, then wine, lemon juice and garlic. Whisk in alfredo sauce; bring to boil. Strain through a sieve, discarding any solids. Let sauce cool.
  2. Season haddock to taste; sauté with garlic until 75% cooked. Deglaze pan with wine and lemon juice. Transfer to bowl; flake fish. Let cool completely. Toss with parsley, chives and shrimp (squeezed of any excess water and chopped, as necessary). Stir in Lemon Garlic Cream Sauce.
  3. Panko Parmesan Crumble: In small bowl, combine panko, parmesan cheese and olive oil. Top each bowl with some of the crumble. Refrigerate until service time, if not using right away.
  4. Heat to order on tray in hot, preheated oven until bubbling hot and crumble layer is golden brown.

TIP: In Lemon Garlic Cream Sauce, if no Alfredo sauce, replace with 35% whipping cream and increase butter and flour to 2 tbsp each.

Recipe provided by Philman George, Corporate Chef and Culinary Manager at High Liner Foods.