GIBSONTON, Fla. -- Khalid Abouelhouda, Co-owner and Chef at Rosemary Grill in Gibsonton, prepares fish & shrimp in lemon butter sauce in the latest Chef's Kitchen segment.

Rosemary Grill was slated to open in March but its grand opening was delayed until May because of the coronavirus pandemic. 

More Information: ROSEMARY GRILL

Ingredients:

  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon black pepper 
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 whole fresh lemon
  • 1/4 cup chopped parsley 
  • 1/2 lb Shrimp (peeled, deveined, tail off)
  • 8 OZ Pangasius (Basa) fish filet

Directions:

  1. Season fish and shrimp in garlic powder, onion powder, salt, pepper, paprika
  2. Squeeze half lemon over the mixture
  3. Marinade fifteen minutes
  4. Melt butter over medium high heat
  5. Add olive oil
  6. Sear fish and shrimp about 2-3 minutes 
  7. Gently flip and add fresh parsley
  8. Continue searing for a few minutes or until fish is tender or flaky and shrimp has crispy crust
  9. Gently move fish and shrimp to the plate
  10. Garnish with lemon wedges and serve with your favorite side (fresh salad, rice or pasta)