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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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Grilled Fish with Miso-Mustard Sauce 

This is a favorite - great Asian flavors complimenting your Yellowtail, Ono, Dorado or halibut.

masala curry
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(4)  6 to 7 oz. Dorado, Ono, Yellowtail, or Halibut portions
2 teaspoons water
1 teaspoon prepared mustard (asian isle in the market)
1/3 cup white miso (also in the asian isle in the market or trader joes)
3 tablespoons rice vinegar
2 tablespoons mirin (sweet japanese rice wine, also in the asian isle)
4 teaspoons of sugar
1 teaspoon of soy sauce
8 green onions trimmed
1/4 cup olive oil
2 teaspoons toasted sesame seeds

Prepare as follows:

Whisk water and mustard in a small bowl.  Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan.  Stir over medium heat until smooth, about 3 minutes.  Wisk in mustard mixture.  Prepare grill (medium-high heat).  Brush fish and onions with olive oil and sprinkle with salt and pepper.  Grill fish 4 to 5 minutes per side or to your liking.  Grill onions 3 minutes per side until they just get a little brown.  Warm up the sauce.  Plate the fish and put the sauce on. Sprinkle sesame seeds on top.  Serve the grilled onions on the same plate to nibble on and enjoy!

[printer friendly recipe - Adobe PDF]

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