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Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...

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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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

masala curry
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(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.

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