Page 64 - South Mississippi Living - October, 2020

DINING OFF THE HOOK ADDRESS:
707 Krebs Ave., Pascagoula
PHONE:
228.762.9004
FACEBOOK:
@OffTheHookGoula
64 | October 2020
www.smliving.net | SOUTH MISSISSIPPI Living
Blackened Mahi Tacos.
story and photos by Kimberly C. Rasmussen
Voodoo. The conjuring of spirits. The invocation of something otherworldly. These sentiments are fittingly fashioned at Off the Hook, a small, hometown restaurant, nestled in the heart of downtown Pascagoula. Owner Johnathan Roy and Chef Josh Walczak have teamed up to create a local establishment that is serving up some of the best seafood you will find along the Gulf Coast. Roy wanted to cook for others like his family cooked at home – soulful and with passion. Off the Hook opened its doors in Gautier in 2011, with Chef Walczak joining the team as head chef a few years later when Off the Hook relocated
to Pascagoula. Their mutual love
of fresh cuisine and locally inspired tastes became the perfect marriage for simple fare with a goal of serving up local dishes to local folks in a relaxed atmosphere. Walczak is known for serving up an array of amazing dishes that are
sure to challenge any tenured cook. The Island Tomatoes appetizer
is an absolute delight and a great introduction to the forthcoming meal. Set atop a bed of soft lettuce, a generous portion of fried green tomatoes are delicately fried golden then smothered with a smoky creole sauce mixed with a colorful trio of bell peppers and fresh local shrimp. This dish is perfect to share.
The seafood gumbo is an absolute marvel. Fashioned from a roux that resembles the banks of any nearby muddy river, this delightfully rich gumbo is packed full of seafood and has fast become one of Walczak’s signature dishes. For the main course, Off the Hook offers a variety of seafood specialties that will make even the toughest food critic swoon. Grilled Snapper Pomodoro is a treat. Fresh caught red snapper is grilled to perfection and then topped with a tomato inspired pomodoro sauce. Large chunks of