Fisherman's Processing Recipes

Fisherman's Processing is pleased to offer our customers great recipes - Enjoy! - Thanks to all our contributors.

Robby Miyagi's Seared Tuna - 2016

Robby Miyagi's Seared Tuna - 2016

Special Thanks to Rob Fletcher for sending this great recipe!

Marinade, whisk together:

  • 1 cup white wine
  • 1/2 cup sake or mirin
  • 1/2 cup sweet chili sauce
  • 2 TBS soy sauce
  • 1 TBS sambal chili sauce (spicy!)
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • Juice from 1 lime
  • 2-4 cloves Garlic
  • Chunk of fresh ginger- grated
  • 2 chopped green onions

Place clean dry BFT loins into marinating pan and sprinkle with salt and white pepper, pour marinade around fish and let sit for 15 min. Turn loins and sprinkle with salt and white pepper. Let sit another 15 minutes.

While fish is marinating prepare coating. Coating consists of:

  • 1/2 cup toasted coconut shavings
  • 1/2 cup panko crumbs 
  • 1/4 cup toasted sesame seeds

I buy organic shaved coconut from Trader Joes and toast it at 300 in an oven till lightly browned. Mix coating together in a zip lock bag and spread evenly on a plate.

After fish has marinated for about 30 min, pour marinade into sauce pan and heat over med/high heat till boiling. Reduce heat to med and add in 1 tsp corn starch mixed with equal part cold water. Thicken sauce over med heat for about 10 min or until desired thickness, stirring occasionally, then remove from heat to cool slightly.

Dredge loins in coating and ensure all sides and end are evenly coated in mix.

Heat 1 cup grape seed oil in iron skillet over high heat until it starts to smoke. Cook BFT loins for 30 sec each side, on all three sides. Cook longer if raw center is not desired or less if cool raw center is desired. Remove loins from pan and let cool. Cut loin perpendicular to grain into 1-2" thick medallions and serve over coconut rice or wasabi mashed potatoes. Drizzle sauce over fish and rice/potatoes and serve with steamed or sautéed veggie like snow peas, asparagus or broccoli.

Amy's Macadamia Nut-Crusted Mahi Mahi

Amy's Macadamia Nut-Crusted Mahi Mahi

Macadamia Nut-Crusted Mahi Mahi

Makes 4 servings

  • 4 8-ounce Mahi Mahi fillets (or other white fish)
  • Salt and pepper to taste
  • 1 1/2 cups finely chopped macadamia nuts
  • 1/2 cup panko bread crumbs (see note)
  • 2 tablespoons rice flour
  • 1/2 cup clarified butter (see note)
  • 4 tablespoons coconut milk (see note)
  • 1 cup Peanut Sauce (recipe follows)

Preheat oven to 450 degrees.

Season the fish fillets with salt and pepper. Place fish on a baking sheet and bake for 5 minutes.

While fish is baking, stir together macadamia nuts, panko crumbs, rice flour and clarified butter. After the Mahi Mahi has baked for 5 minutes, remove from oven and brush with coconut milk. Place 1/2 cup macadamia crust on each fillet and pat to cover fillet. Return to oven and bake for another 10 minutes or until fish flakes easily with a fork. Serve with Peanut Sauce.

Peanut Sauce

  • 2 rounded tablespoons peanut butter
  • 1/2 teaspoon sambal chili paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon plus 1 teaspoon rice vinegar
  • 2 teaspoons light soy sauce
  • 2 tablespoons plus 2 teaspoons Coco Lopez (see note)
  • 4 tablespoons plus 2 teaspoons coconut milk
  • 1 1/2 tablespoons firmly packed dark brown sugar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 3/4 teaspoon garlic puree
  • 3 tablespoons peanut oil
  • 1 tablespoon chopped fresh cilantro
  • 3/4 teaspoons soy sauce

Stir together the peanut butter, chili paste, salt, pepper, vinegar, light soy sauce, Coco Lopez, coconut milk, brown sugar, cumin, coriander, garlic, peanut oil, cilantro and soy sauce. Chill until needed. Makes 1 cup.

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim off any foam that's floating on top. Skim the butterfat from the top and place in a container; this clarified, drawn butter is ready for use.

Note: Coconut milk can be purchased in supermarkets or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheesecloth, squeezing to remove all liquid from the coconut. Coco Lopez cream of coconut can be found in the beverage section of most supermarkets. Do not substitute coconut milk for Coco Lopez.

Note: Panko, Japanese bread crumbs, can be found at Asian markets or in the Asian section of most supermarkets.

Thanks to Amy Pyle for the great recipe!

Chef Drew's Tuna Burger

Chef Drew's Tuna Burger

Chef Drew's (Royal Star) Tuna Burger

Ready for a burger? This is the way we do our fisherman's Processing Tuna Burgers

Start with a hot skillet or grill and cook burger no more than 2 mins on each side.

  • Hoisin Sauce
  • Wasabi Aioli
  • Lettuce
  • Tomato
  • Micro Cilantro
  • Avocado

Thanks, Chef Drew!

Chef Scott Leysath

Chef Scott Leysath

The Sporting Chefs' spin on our Tuna Burger

Ready for a burger? This is the way Chef Scott presented our fisherman's Processing Tuna Burgers at the 2015 Long Beach Fred Hall Show. Thanks you Chef Scott!

Start with a hot skillet or grill and cook burger no more than 2 mins on each side.

  • Soy Sauce
  • Sweet Chili Sauce
  • Scallions

Thanks, Chef Scott!

Captain Pelican Phil's Galley Italian Style Breaded Fish

Captain Pelican Phil's Galley Italian Style Breaded Fish

Hi folks! Here is one that is fast to make and goes really great with any of the rock fish, like sheepshead , lingcod , or even yellowtail..


  • 4- 6 to 7 ounce fish filets 
  • 1-cup of Paul Newman's Italian salad dressing 
  • 1- cup of Progresso bread crumbs
  • 2- tablespoons of emeril essence spice ( in the spice isle )
  • 1- tablespoon of capers with 1- teaspoon of caper juice 
  • 1- lemon sliced into quarters
  • 3-tablespoons of extra virgin olive oil 
  • salt and pepper to taste

Recipe as follows:

Place fish in a glass (non metallic ) bake dish and pour over with the salad dressing making sure to coat all over and put in the fridge for 30 minutes. Add the Emerils Essence spice with a pinch of salt and pepper to another wide plate or pan and mix well. After 30 minutes take out and pat the fish semi dry (leave a little dressing moister on the filets so the spice and bread crumbs will stick to the fish) then season with the Emeril Essence and dredge in the Progresso bread crumbs.

Heat the oilve oil in a large skillet , fry the spice and breaded fish on each side for about 3 to 4 minutes per side. Once you flip the fish to fry on the second side , squeeze one or two of the lemons quarters over the fish and toss the lemon rinds into the pan to cook with the fish and to give it that wonderful lemon flavor. After you add the lemon , add the capers and the caper juice to the pan. After the fish is done on the second side plate fish and spoon a little left over olive oil and capers from the pan on top of the fish filets.

Serve with your favorite side (I like rice pilaf or grilled polenta). Also serve with lemon slices on the side. Enjoy ! and Happy new Year from the Pelican.