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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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Captain Pelican Phil's Galley

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Hi folks! Summer is coming and this one is great on the grill and totally easy too!.

click image [+]

Ingredients for the marinade:

1 - red onion chopped in quarters
1- habanero chili seeded
1- fresno red chili whole
2- green onions chopped
1- clove garlic chopped
1/2 tsp cinnamon
3/4 tsp ground allspice
1/4 tsp nutmeg
1 tsp black pepper
1 1/4 tsp dried thyme
3 tsp sea salt
3 tablespoons of vegetable or canola oil
zest and juice of one lime


Ingredients for the fish:
Bamboo kabob skewers ( soaked in water for one hour )
One pound of yellowfin or bluefin tuna (also great with yellowtail) cubed into 1 to 1/2 inch cubes
Pineapple (fresh or canned) cubed into 1 to 1/2 inch
Cherry tomatoes (about 12 or so)
1/4 cup dark rum (Captain Morgan or Bacardi)
1 tablespoon of brown sugar
1/4 tsp of vanilla extract

Recipe for the marinade: 
Combine all the marinade ingredients into a food processer or a blender and purée
Cut up the fish and cover with marinade and put in the fridge (marinade for a half hour or until your grill is ready if using charcoal)

Recipe for the pineapple:
Cube up the pineapple and mix up the rum vanilla, and brown sugar and add to the pineapple and set aside on counter (do this when you marinade the fish)

Cook time!

Skewer up the kabobs with the pineapple, fish and the cherry tomatoes and grill on a med to hot grill sprayed with Pam for about 2 minutes per side or until your liking

Note: this is really mild so don’t let habanero scare you and if you like it with a little more zip add one more habanero and 1 more tablespoon of oil to the (blender or processer)

Garnish with sliced lemon and lime (also great with a side of rice and black beans).  Enjoy and happy grilling!


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