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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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PELICANS KILLER ROASTED PEPPER AND VEGGIES IN WHITE WINE FISH SAUCE

You just can’t beat roasting peppers and root veggies and garlic to bring that beautiful sweet flavor out of them.

 

masala curry
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Ingredients:

Ingredients:
4 to 6  7-ounce fish filets, any firm white fish - Wahoo, Dorado, Yellowtail, any rock fish and equally great with Tuna
½  red bell pepper
½  yellow bell pepper
1- parsnip
2- carrots
1- yellow sweet onion
1- serrano chili or 1- jalapeno chili if you’re a wimp!
3- cloves of garlic peeled
¼  cup olive oil
1 table spoon of kosher salt
1- table spoon of ground black pepper
1- cup of white wine
1-cup chicken broth
Half and half or whole milk
Chives or green onions

Prep as follows

Place ingredients into baking pan.  Cube up bell peppers into 1-½ inch chunks.  Chop parsnips ½  to ¾ in.   Chop carrots ½  to ¾ in.  Cut onion into quarters.  Cut serrano or jalapeño in half.  Garlic goes in whole.  Drizzle olive oil over veggies in baking dish and season with salt and pepper.  Add white wine and chicken broth and bake in a pre heated oven uncovered for 1 hour at 375 degrees or until parsnips and carrots are tender. Once the veggies are done, let cool on stove top for 30 minutes. After 30 minutes, place in blender or food processor to puree and add a little extra chicken stock to get desired thickness (this will vary but don’t worry - this is a very forgiving recipe ). Once the puree is done, set aside. Prepare fish to your liking. Flour and fry or grill , once fish is done, set aside and in a sauce pan put the veggie sauce on the stove on low to med heat.  Stir in the half and half or whole milk if you’re watching the spare tire! To a nice thickness to coat the back of your spoon, salt and pepper sauce to taste.  Spoon sauce onto the plate, place fish and spoon sauce over fish and garnish with chives or chopped green onions.

This goes great with a side of basmati rice or asparagus or both. Serves 4. Enjoy!

Pelican Phil

[printer friendly recipe - Adobe PDF]

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