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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


Hi folks, here is another great one that’s easy to make and goes great as a meal
with rice and black beans!

masala curry
click image [+]

Ingredients as follows:
(4) - 6 to 7 oz fish filets (this works with any fish - so go for it)
2 - Anaheim chilies
2 - Tomatillos
2 - Tomatoes
1 - White onion
1 - Jalapeño
2 - Cloves peeled garlic (whole)
2 to 2 1/2 cups of chicken broth
1/4 cup olive oil
1 - Tablespoon kosher salt
1 - Tablespoon ground black pepper
1 - Tablespoon tequila
1 - Tablespoon lime juice
1/2 cup of half and half milk
1/4 cup of rough chopped cilantro
Salt and pepper to taste

Recipe as follows:

in a baking pan put the following: wash and seed the Anaheim and the jalapeño
chilies. Skin, wash and quarter Tomatillos. Quarter tomatoes, peel and quarter
onion, add the garlic. Drizzle with olive oil and sprinkle with salt and pepper.
Mix the veggies up with your hands in the bake dish. Bake in a pre- heated oven
at 375 degrees for 1 hour and 15 minutes. When done let cool and place in a
blender or food processor. Add 1/2 cup of the chicken broth , add the tequila
and the lime juice, add the chopped cilantro and puree well (add a little more
chicken stock if needed but save some room for the half and half - you don’t want
the sauce to runny). When done put in sauce pan and add the half and half and
set aside. Oil up the grill and the fish, salt and pepper the filets, and grill on high
to med heat 3 to 4 minutes per side. Warm up the sauce and plate. Also this
goes great with rice and black beans for a great meal!

Enjoy from Pelican Phil!

[printer friendly recipe - Adobe PDF]

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