Fisherman's Processing Recipes
Captain Pelican Phil's Killer Greek Style Seared Fish With Couscous
Hi folk's - here is another great and easy recipe and one of the admirals (my wife) Susan's favorite
- (4) - 6 to 7 ounces of firm white flesh fish, dorado, ono, yellowtail, sheep's, or halibut works great too !
- 1/2 cup flour
- 5 tablespoons of olive oil (divided)
- 2 - shallots chopped fine
- 1/4 to 1/2 teaspoon of dried red chili flakes 1/3 cup of pitted kalamata olives (chopped)
- 3 fresh roma tomatoes (seeded and chopped)
- 1/2 cup of fresh basil (chopped and divided) 1 tablespoon of capers (drained and chopped in half)
- 1/2 cup of good white wine
- 1/3 cup of clam juice
Recipe as follows:
Heat half of the olive oil in frying pan, salt and pepper fish well and dredge in flour and fry for 4 minutes a side then place on paper towels. Next place the rest of the olive oil in pan and add the shallots and chili flakes and sauté for about 1-1/2 to 2 minutes (carful not to burn) and then add the olives, tomatoes, basil, capers, wine and clam juice and simmer for about 3 to 4 minutes or until reduced. Season veggie sauce with salt and pepper to taste and place over fish, also this goes great over a bed of couscous (Near east in the rice section work well).
Enjoy !!! Pelican.
Chef Jason Fleck's Blackened Wahoo With Cilantro Mango Sauce
This is a great recipe. Thanks to Jan Howard for forwarding on Jason's recipe for Blackened Wahoo - a favorite!
- 1 lb. wahoo filets (processed by Fisherman's Processing)
- Blackfish Seasoning (by San Diego Tea & Spice*)
- 1/3 cup Clarified Butter
Sprinkle seasoning on both sides of wahoo filets. Heat skillet and put butter in skillet. Cook wahoo for about one minute per side in a very hot skillet.
Serve with Cilantro Mango Sauce, white rice and sautéed vegetables (zucchini, red bell pepper, and mushrooms).
Cilantro Mango Sauce
- 1 Mango, peeled and diced
- 1/3 bunch cilantro leaves, chopped
- 1/3 cup mayonnaise
- 1/4 cup Heinz Chili Sauce
- 1 tablespoon Hunan Red Chili Sauce
Put all ingredients in the food processor and blend well.
This sauce is great on fish, especially blackened fish like wahoo and yellowtail.
Smoked Tuna Spread Courtesy of Lucy Mercer, "A Cook and Her Books"
adapted from Diane Rossen Worthington's "Taste of Summer"
1 pound smoked fish such as tuna or salmon, trimmed
6 tablespoons mayonnaise
3 tablespoons low-fat cream cheese
1/2 fresh lemon, squeezed
Salt and pepper to taste
In a food processor with the metal blade running, mince the shallot. Add remaining ingredients and puree until incorporated. Taste for seasoning. Serve with crackers or sliced baguettes.
Here’s the “story”…
It's such a funny notion that a food could be something "to die for." Food should be something you live for, or so I try to say. Like this smoked tuna spread. Each fall, my husband will go on a long-range fishing trip that runs out of San Diego. When he sends the fish to the processor, he usually asks for a small amount to be smoked, which is why I occasionally have smoked tuna in my freezer. Because it's salty and smoky, the tuna is handy substitute for bacon ~ I like to stir a bit of smoked fish in with scrambled eggs; it's wonderful also in my baked potato soup. Try it on your morning bagel (whole wheat, toasted).
And then there's this fish spread, just shallot, mayo, cream cheese, lemon and smoked fish, so easy. I serve it as a dip with crackers, and sometimes as a canape on crackers or baguette slices, so my guests don't have to do all the work themselves. This fish spread is so good, folks like to say "it's to die for." Don't say that. Just eat it.
I used smoked yellowfin tuna to make this easy and delicious spread. If you can find buttery and tender smoked albacore, use that. You can use smoked salmon, too.
Special thanks to Lucy Mercer / A Cook and Her Books.
Check out her website: http://acookandherbooks.blogspot.com
Try this recipe and send us a photo!
Captain Pelican Phil's Fish In Thai Coconut Sauce
Hi folks, here is another great one that’s easy to make and works with all fish!
Ingredients as follows:
- (4) - 6 ounce fish filets
- 4 - Tablespoons of vegetable oil
- Hand full of chopped cilantro
Marinade as follows:
- 3/4 - Cup of coconut milk (unsweetened)
- 1/4 - Teaspoon of coriander powder
- 2 - Tablespoons of fish sauce (Asian isle at your market)
Topping as follows:
- 1-1/2 Tablespoons of fish sauce
- 1-1/2 Teaspoons of grated fresh ginger
- 1- Teaspoon of grated lime zest
- 1-1/2 Tablespoons of lime juice
- 1/2 Teaspoon of sugar
- 1 - clove of garlic pressed or minced fine
- 1 - sprig of green onion chopped fine
- 1 - fresh serrano chopped up fine (you can use a jalapeño for this also, but the lime juice mellows the heat of the serrano
- 3/4 - cup of shredded coconut (unsweetened)
Recipe as follows:
Place fish in marinade and coat well and put in the fridge while you toast the coconut and make the topping. Toast the coconut in a dry frying pan over heat turning over and mixing till a light brown (careful not to burn). Next, place 3/4 of the coconut in the bowl with the topping ingredients and mix well but retain 1/4 of coconut for the top. (check taste and if you like more salt just add a little more fish sauce). Next heat up oil in wok or a frying pan and take fish from marinade and shake off excess and fry for 3 to 4 minutes per side or until desired doneness and drain on paper towels. Retain marinade and heat in sauce pan and place on plated fish and then add the topping , coconut and garnish with it if desired and a slice of lime.
ENJOY! The Pelican
Captain Pelican Phil's Fish Baked In Banana Leaves With Shiitake Mushrooms & Black Bean Garlic Sauce
Hi Folks. Here is a great recipe that goes great with any fish and the banana leaves work great, but foil or parchment paper pouches do a good job as well
Ingredients for the fish marinade:
- 4 - 6 to 7 ounce fish filets
- 1/4 - cup light soy sauce
- 1/4 - cup Kikkoman sweet cooking rice seasoning wine
- 1 - Tablespoon of corn starch
- 3/4 - teaspoon of sesame oil
- 1 - Serrano chili seeded and fine diced
Ingredients for topping:
Banana leaves come frozen in 12 x 12 sheets (Asian markets)
- 4 - Shiitake mushrooms
- 2 - Green onions (scallions) sliced fine on the bias
- 1 - 1/2 tablespoons of minced ginger
- 2 - Tablespoons of black bean garlic sauce (Asian section, Lee Kum Kee or Dynasty brands at your market)
- 1 - Tablespoon of light soy sauce
- Recipe as follows:
Pre-heat oven to 375 degrees. Pre-thaw banana leaves unless you use foil or parchment paper. Whisk all the ingredients for marinade together and cover fish and set in the fridge for 30 minutes. After that time, turn over and marinade for another 30 minutes for a total of one hour. While fish is marinating, combine all the ingredients for the topping. When fish is ready, place on banana leaves or foil or parchment paper. Divide the topping into four equal parts and top the fish and fold up tight and bake for 15 minutes or until desired doneness. When done, open and plate and garnish with sliced green onions! Great sides are white rice and garlic ginger sautéed green beans (shown in photo) enjoy!
From the Pelican.