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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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Fish in Thai Coconut Sauce
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Ingredients as follows:
4 - 6 ounce fish filets , cod, snapper, mahi mahi or halibut works well
1 - package of frozen banana leaves or parchment paper or foil works well also.

Marinade / sauce as follows:
3/4 cup of coconut milk (unsweetened= )
1 - tablespoon of lime zest
Juice of one lime
2 - tablespoons of fish sauce
1 – shallot
2 - cloves of garlic ( peeled )
2 - tablespoons of fresh ginger (peeled and chopped)
1 - serrano chili (seeded)
1 - teaspoon of sugar
1 - 1/2 teaspoon of ground coriander
1/2 - teaspoon or cayenne chili powder
Handful of fresh basil

Recipe as follows:
Place all the marinade ingredients in a food processer or a blender and puree well.  Place fish in deep dish and marinade for 30 minutes.  After that, preheat the oven to 350 degrees and place fish onto banana leaves or parchment paper or foil and equally pour the marinade over fish and wrap tight to keep in the marinade / sauce in and place in a baking pan or casserole dish.  Bake for 15 to 20 minutes until desired doneness.  Open and garnish with fresh cilantro or basil (chopped) and a side of rice.


The Pelican

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