Chef
Johnny ClarkChef Johnny Clark is the General Manager and Executive Chef of the Great Southern Club of Gulfport, Mississippi. The gulf coast's premier private city club.
He recently developed Chef Johnny’s Seafood Seasoning, which you will see listed in some of his recipes.
6 to 8 oz. Filet skin on. May use red fish or walleye filet.
Marinade
1 ¼ cup olive oil
2/3 cup fresh lemon juice
1 tablespoon fresh chopped parsley
¼ cup Worcestershire
1 ¾ tablespoon crushed red pepper
1 ½ tablespoon salt
3 tablespoons of Chef Johnny’s Seafood Seasoning
2 ½ tablespoons of pureed garlic
Mix and marinade fish filets, skin on, for 30 to 45 minutes. Reserve some marinade prior to placing fish in remaining marinade. In a medium to high skillet, place 1 tablespoon of canola oil or blend. Place filet flesh down and fry approx. 3 minutes or until desired darkness. Gently turn fish over and fry until skin gets crisp. Serve over rice pilaf and spoon some of reserved marinade over fish. Garnish with fresh chopped parsley.
1 serving
1 oz. unsalted butter
3 16/20 peeled shrimp, leave tail on
Dust shrimp with Chef Johnny’s Seafood Seasoning
1 teaspoon fresh pureed garlic
1 oz. thin Julienne Tasso or smoked ham
1/2 pint heavy cream
pinch of fresh chopped parsley
2 oz. Vermouth
Start with a medium hot skillet. Add butter to skillet and allow to melt but not burn. Add garlic and shrimp then sauté for 1 minute. Deglaze skillet by adding the Vermouth and cook shrimp an additional 2 minutes while turning at the halfway time. Remove shrimp and set aside. Add Tasso, heavy cream to skillet and continue at fast simmer stirring frequently. Simmer until mixture is reduced by 1/3 or desired thickness. Return shrimp to sauce, add parsley and serve.
Yield: 1 quart
Onions, fine dice 4 ounces
Clarified butter 1 ounce
Veloute 1 quart
Sour cream 10 ounces
Dill, fresh, chopped 3 tablespoons
Salt, to taste
Pepper, to taste
Sweat the onions in the butter. Add the Veloute and simmer until the sauce coats the back of a spoon. At service, add the sour cream and dill. Add salt and pepper; adjust the seasoning to taste.
Sweat 6 ounces of sliced red onions in 1 to 2 teaspoons of butter. Add 1 tablespoon of honey or brown sugar and caramelize the onions. Add 1 fluid ounce each of red wine and red wine vinegar; reduce au sec. Season with salt and pepper to taste. Serve warm at room temperature. May use sweet white onions (Vidalia).
Reformatted from a recipes submitted to Good Cooking.
Links to Chef Johnny's Seafood Seasoning are provided through Good Cooking's Trade-Out Program.