Guy Harvey Magazine

WIN 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 75 of 83

76 | HOMEGROWN BY GHM STAFF MEET THE CHEF This issue, we feature three great chefs, all natives of Mississippi and each one turning out inspired seafood in their own hometowns. Chris Garrett THE CHIMNEYS RESTAURANT GULFPORT, MISSISSIPPI Arrive at The Chimneys Restaurant in Gulfport and you are instantly immersed in serious Mississippi charm. The building boasts big southern porches and the white tablecloth dining room is both elegant and relaxed. Most importantly, the seafood is fresh from the Gulf of Mexico and Chef Chris Garrett loves to keep both the product and the flavors local. Speckled trout, redfish, Gulf shrimp and cobia are all seasonal staples. "We cook with a bit of New Orleans flair, but I don't try to overdo a lot of products," says Garrett, who advises home cooks to also take a restrained approach to seafood. "If it's a nice cut from a fresh, quality fish… salt, pepper, fresh herbs and a little lemon juice go a long way. Keep it easy on the seasonings and adjust as you go. Just let the fish work for you," he says. The 34-year-old Garrett cut his culinary teeth at the Chimneys as a teenager working in the kitchen and the self-taught cook became executive chef in 2004. A veteran of the United States Marine Corps, he also served in Iraq in both 2003 and 2005. He returned to The Chimneys full time in 2009 and continues to keep the perfect balance between fresh Gulf seafood and seasonal specialties. From time-to-time, Garrett also hosts a "beer dinner," where the restaurant partners with a local supplier and Chef Garrett prepares a 6- or 7-course meal. Dishes, including gumbos and fish or shrimp preparations, are paired with different brews. It's upscale dining with a relaxed, southern spin. Trout with shrimp, crab, citrus butter Speckled trout fillet 3 Fresh shrimp 2 oz Fresh lump crab 1 Crushed garlic clove 1 tbsp Olive oil 1 oz Dry white wine 1.5 oz Pineapple juice 2 oz Orange juice Bell Pepper (optional) Red onion (optional) Salt, pepper, and cayenne to taste Cold butter Preparation Start with a hot pan and add oil. Allow to heat. Season the fish fillet (salt, pepper, cayenne) and place in pan on medium heat. Cook 2 minutes on each side, then remove fish. Add the shrimp, crab, peppers, onions, and garlic to the pan and season to taste (salt, pepper, cayenne). Add white wine and cook an additional minute. Add all the fruit juices, cook 2 more minutes or until liquid reduces by half. Finally, add butter and green onions and then ladle entire contents over fish to serve.

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