You can have it all...

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!

Watch our Videos
Fisherman's Processing

Captain Pelican Phil's Galley

Recipe Archives

TEMPURA& PANKO TUNA WITH PROSCIUTTO, WHITE WINE, LEMON, AND CAPER SAUCE

I've been working and came up with this and its kinda like Italianese, Yum !!!

Tempura Panko & Proscuitto
click image [+]

Ingredients:
2 - cups of panko bread crumbs
1 - box of tempura batter
2 - half pound sections of tuna loins ( you will be frying these separate )
vegetable or canola oil for frying (enough to cover fish or if you have a fryer your in there !)
2 - tablespoon of olive oil
3 - thin slices of prosciutto sliced into half inch pieces
1/2 - of a shallot diced fine
1 - clove of garlic pressed or minced fine
4 - teaspoons of capers (whole and drained)
1/2 - teaspoon of lemon zest
1 - lemon, juiced
1/2 - cup of chopped Italian parsley (half will go into sauce and the other will be used for garnish)
1 - cup of cherry tomatoes (cut in half)
3 - tablespoons of butter
1 - cup of white wine ( I like to use a pinot grigio like berringer )

Recipe for the sauce :
In a skillet place the 2 tablespoons of olive oil and heat then add the prosciutto, cook till crispy
and remove and drain on paper towel. Next add the shallots and garlic and sauté for about two
minutes ( carful not to burn garlic ). Then add white wine, lemon juice, and lemon zest, capers,
1/4 cup of chopped parsley, and the 3 - tablespoons of butter. Heat to a good simmer and reduce
to about half and set aside ( when the fish is done you will reheat the sauce and add the cherry
tomatoes that are halved ).

Recipe for the fish :
Make up the tempura batter as the box says, heat up the oil to 350 degrees and place panko
bread crumbs into a shallow baking dish. When oil is up to temp dip one section of tuna loin into
tempura batter and into panko bread crumbs and fry one at a time for about 2 to 3 minutes( for a
nice rare) just until golden brown and drain on paper towels and repeat with second piece of fish
and let rest. (See note at bottom)

Next reheat the sauce and add the tomatoes and sauté for about 3 to 4 minutes but don’t over
cook to keep them firm. When the sauce is done, slice the tuna across the grain about 1/4 thick
add sauce to plate set fish and add more sauce around and over fish and garnish with crispy
prosciutto and the rest of the fresh parsley.

Enjoy, Captain Pelican Phil

(Note: if you guys don’t like your fish on the rare side just add about another 2 minutes to the
frying process, Cheers !!! )

[printer friendly recipe - Adobe PDF]

[back to recipes]