Sep 24 2026
Restaurants›C Level Lounge›Chef Deb's Lunch Recipe

Chef Deb's Lunch Recipe

Inspired by C Level Lounge
Time45m
Serves4

chili & fennel blackened local white fish, 3 shrimp, charred broccolini, coleslaw, hushpuppies, grilled lemon

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Ingredients

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Fish and Shrimp

Vegetables and Sides

Method

Preparation

  1. 1

    Prepare the Fish and Shrimp

    In a bowl, mix fennel seeds, chili powder, salt, and black pepper. Rub this spice mixture generously on the fish fillets and shrimp.

  2. 2

    Prepare the Coleslaw

    In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, mix mayonnaise with a pinch of salt and pepper. Combine the dressing with the cabbage mixture and set aside.

  3. 3

    Prepare the Hushpuppies

    In a mixing bowl, combine the hushpuppy mix and water. Stir until just combined and let it rest for a few minutes.

Cooking

  1. 4

    Cook the Broccolini

    In a skillet over medium-high heat, add a drizzle of olive oil. Add the broccolini and char for about 3-4 minutes until tender and slightly crispy.

  2. 5

    Cook the Fish and Shrimp

    In a separate skillet, heat olive oil over medium-high heat. Add fish fillets and shrimp to the hot skillet. Cook fish for about 4-5 minutes on each side until blackened and shrimp for about 2-3 minutes until pink and opaque.

  3. 6

    Fry the Hushpuppies

    Using a spoon, drop small balls of the hushpuppy batter into hot oil (about 350°F). Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

  4. 7

    Grill the Lemon

    Cut the lemon in half and grill cut-side down for about 2-3 minutes until charred.

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