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The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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Captain Pelican Phil's Galley

Recipe Archives

Fish A La Mediterranean 
This is great with Yellowtail, Yahoo, Calico, Sheepshead, Halibut!

Hi folks! Here’s another favorite that my grandmother passed down to me. She came over with my great grandparents from Dubrovnik, Croatia when she was a small child and I think my great grandmother taught her this recipe - so I’m happy to share it with all my fellow fishermen.

masala curry
click image [+]

Ingredients:

(4) - 6 to 7 ounce fish filets, Yellowtail , Wahoo , Rockfish , Calico Bass. Sheepshead is really killer and halibut too!
2 Japanese or Chinese eggplants (about inch and half across and eight inches long) cut into 1/2 dice.
1 15 oz. can tomato sauce
1/2 cup olive oil
1 small yellow onion cut into 1/2 inch dice
1/2 red bell pepper seeded and cut into 1/2 inch dice
1/2 green bell pepper seeded and cut into 1/2 inch dice (keep the other half's for fajitas or whatever)
2 cloves garlic peeled and chopped up fine
1/4 to 1/2 cup of vermouth or white wine
2 tablespoons of olive oil
1/2 cup of chopped cilantro or flat leaf parsley (I like the cilantro)

Veggie Sauce - Prep as follows

In a large frying pan over medium heat, sauté the eggplant, onion, bell peppers and the garlic until veggies are soft (about 8 to 10 minutes).  Add the vermouth or the white wine.  Add the tomato sauce and a good dash of ground black pepper to taste.  Cover and simmer foe about 20 minutes.  Salt sauce to taste after 20 minutes or so.

Fish Prep

Add the 2 tablespoons of olive oil to the pan.  Dust the fish in the flour and fry 2 filets at a time, about 3 minutes a side or to your liking.  Drain on paper towels (great grilled also).   Serve up veggie sauce on plate.  Place fish on top and garnish with cilantro or parsley.  Garlic bread makes a great side and helps mop up the sauce!

Enjoy from Pelican Phil!

[printer friendly recipe - Adobe PDF]

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