Serves 4
12 each U-10 Dry Sea Scallops
Salt & Pepper to taste
3 Tb Oil

1. Heat Pan and add oil. Season scallops with salt and pepper
2. Once there is a little smoke coming from the pan add scallops.
3. Allow three minutes to brown and turn over. Once you turn over place in 350 degree oven for 3 more minutes.
4. After three minutes the scallops are ready to serve.

Creamed Corn

7 ears of Texas Yellow Corn, shucked
2 Tb Oil
1 red bell pepper, small dice
1 green bell pepper, small dice
1 medium size onion, small dice
2 cloves garlic, chopped
2 cups heavy cream
¼ bunch basil, chiffonade
Salt and Pepper
Sugar to taste

• In a medium size pot heat oil.
• Add onions, peppers, and garlic
• Add corn and allow to cook for 2min.
• Add cream and simmer for 10 minutes.
• Add salt, pepper, and sugar
• Take half of the mixture and pulse in blender to break up kernels and thicken corn.
• Return to pan and add basil to finish

Tiffany Derry
Executive Chef
Go Fish Ocean Club

Chef Tiffany Derry looks forward to the tastes of the seasons and incorporating the freshest catches from oceans and streams – and seasonal vegetables and spices – into wonderful, flavorful dishes at Go Fish Ocean Club.

Chef Derry believes, “food runs through my veins from my ancestors to me. My family lives and communicates through food. I love food and the restaurant entire business” She began working in restaurants at age 15 and by age 17 was the youngest person to ever be in management at International House of Pancakes.

Upon high school graduation, Chef Derry went to the Art Institute of Houston. There, her love for cooking grew, and she began entering chef competitions. Derry was also president of the Great Chefs Club and a member of the American Culinary Foundation Junior Chefs Team.

Her first job out of AIH was at Pesce Restaurant, owned at the time by the Carrabba brothers. “My executive chef, Mark Holley, taught me so much about the business, food and life,” Chef Derry said. “He was one of the few African American chefs doing fine dining very well and I was proud to be there. I did what I do best: I watched, listened and worked my way up to the top.” Chef Derry started as Garde-manger (cold items) and worked every station on her way to Jr. Sous Chef.  

Doors opened wide when the restaurant was bought by Landry’s Corp. Chef Derry worked her way to Executive Sous Chef at Grotto Cucina Napolitano. “I was able to travel and open new Grotto concepts for the company,”  she said. “I created menus, helped develop floor plans and hire for various locations all over. I mainly worked with Landry's Signature Restaurants and that was exciting.”

Chef Derry eventually moved to Dallas and is a teacher at the Art Institute of Dallas Culinary School.  “Most importantly I teach them the business, what it means to want something and go for it with all you have,” Derry said. “Everything I teach them I practice myself. I have a great support group around me and Chef Holley still supports me with his wisdom. I am a representation of what hard work, commitment, and seeking knowledge can do.”

Chef Derry brings that work ethic and commitment to Go Fish Ocean Club and particularly anticipates creating exciting menus. “We want our guests to look forward to the changing seasons because it means our menu is changing as well,” Derry said. “Our signature dishes depend on what time of the year you visit us. The Lobster Cappuccino is bursting with flavor. The Tuna Tasting allows you to experience the true flavors of tuna. Jerk Grilled Whole Fish is one of my favorites, and the Seafood Bouillabaisse is always a winner.”
Chef Derry is already working on the new menu to serve loyal clientele at the current Go Fish location, including a Soft Shell Crab Sandwich (seasonal item) and Tuna Tasting, a Trio of Tuna Tartare with lemon truffle vinaigrette, Tuna Carpaccio, a classic recipe with caviar, salt and olive oil and Five Spice Tuna with sesame seeds, Chinese five spice seasoning and seaweed salad.

Southwest flavors are infused in the Ceviche Trio, featuring Citrus-marinated Shrimp with peppers and mango, Sea Bass with guacamole, tomato and jalapeno and Yellowtail Tuna with fennel, daikon and Ponzu Sauce (citrus soy sauce). Or enjoy Bouillabaisse, a seafood stew of shrimp, mussels, clams, scallops, lobster, saffron and tomato broth or Pan Seared Sea Bass, served with a potato croquette, spinach and clam chowder sauce.

For the steak lover, Chef Derry has created a signature Rib eye: a Cowboy Rib eye trimmed and Frenched, served with onion rings and mushroom ragout.

Top it all off with Chocolate Torte, served semi freddo with frozen cream and fresh berries.

Sterling service and an evolving menu will be benchmarks of Go Fish, Derry said. “The overall experience at our restaurant is what guests will talk about: Our New American Cuisine is exceptional, service to be commended and the atmosphere at our new location will take you to another place.”