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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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GRILLED FISH WITH RED PEPPER, BLACK-EYED PEAS & CORN SUCCOTASH TOPPED WITH CILANTRO ORANGE BUTTER

Hi Folks, here's one that goes great with any fish and is satisfying now that the weather is getting colder

masala curry
click image [+]

Ingredients as follows:

4 - 6 to 7 ounce fish filets about 1 inch thick
1 - Stick of butter room temperature
2 - Tablespoons finely chopped cilantro
1 - Tablespoon of orange zest
1 - Slice of bacon fine diced (apple wood smoked is best)
1/2 - red bell pepper, 1/2 inch chopped about 2/3 cup
1 - Jalapeño chili seeded fine diced
1 - Shallot diced
1/2 - Cup frozen black eyed peas
1/2 - Cup frozen corn
1 - Tablespoon apple cider vinegar
1 - Cup of chicken stock
Marinade as follows:
1/4 - Cup white wine
1/4 - Cup olive oil
1/4 - Cup lite soy sauce
1/2 of the diced jalapeño

Recipe as follows:

Combine marinade, white wine, olive oil, soy sauce, 1/2 of the jalapeño. Whisk
and marinade fish for 1 hour. Compound butter as follows: in a bowl place the
stick of butter and chopped cilantro and orange zest mix well place on plastic
wrap form into a log twist the ends and put in refrigerator to cool. Next, fry bacon
bits. Drain set aside but retain 1 teaspoon of oil, add shallot and bell pepper and
1/2 of the diced jalapeño and sauté for about 10 minutes. Next add the black
eyed peas and the corn and the 1 cup of chicken stock and simmer on low heat
for about 30 to 40 minutes or until peas are soft. When done and most of the
chicken stock is absorbed take off heat and add the 1 tablespoon of cider vinegar
and bacon bits and stir and set aside. Spark up the grill, oil the grate and over
medium to high heat grill the fish for about 4 to 5 minutes per side. When fish is
done, warm up the succotash, place fish on top and place a little slice of cilantro
orange butter on top and enjoy!

Enjoy from Pelican Phil!

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