Fisherman's Processing Recipes

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Chef Mark Pariano, Royal Polaris

Chef Mark Pariano, Royal Polaris

Seared Yellow Fin Tuna Loin with Pineapple Cucumber Relish with Yuzu Ponzu Dipping Sauce

Serves 4 people appetizer,  2 people Entree

  1. Tuna Loin, Trimmed to 12 ounce uniform block 

Fisherman’s Processing Fish Rub

  1. ounces  Sesame Oil,  To Sear Fish


Method of Prep

  1. Sprinkle Fisherman’s Processing  rub on all sides of Tuna, and shake excess off
  2. Heat a Cast iron skillet with sesame oil.
  3. Place tuna in pan, and only sear for ten seconds on all four sides
  4. Place fish in fridge or freezer to firm up. Slices easier. Freezer 15 minutes, fridge 45 minutes


Pineapple Cucumber Relish

½ pineapple, cleaned and cut into small to fine dice

¼ cup English cucumber, peeled, small to fine dice

¼ cup red onion, fine dice

¼ red bell pepper, fine dice

½ serrano pepper or jalapeno, minced

¼ cup of fresh cilantro, chopped

Juice and zest of one lime

Juice of 1 orange


Yuzu Ponzu Dipping Sauce

**Yuzu, is a Japanese Lemon Liqueur, available at Ranch 99 or Amazon

  1. ounces Light Soy Sauce and 1 ounce of Yuzu, if cant find just buy Lemon Ponzu


Garnish Plate with Cucumber Crown and Lemon or Lime Slices

Captain Phil's Corn Meal Coated Fried Fish with Ancho Chili and Smoked Almond Sauce

Captain Phil's Corn Meal Coated Fried Fish with Ancho Chili and Smoked Almond Sauce

Ingredients for the sauce:

  • 3 - tablespoons of olive oil
  • 1 - Dry ancho chili ( seeded and chopped ) 
  • 1 - small white onion ( chopped ) 
  • 3 - cloves garlic ( peeled and chopped )
  • 1 - jalapeño ( seeded and chopped ) 
  • 1 - tomato ( chopped ) 
  • 1/2 - cup of smoked roasted almonds (diamond brand in the nuts isle at the market , he ! he !) 
  • 2 - tablespoons of red wine vinegar 
  • 1 - cup of chicken stock ( note : you can add a little more chicken stock to get the sauce consistency the way you like it if you wish ) 


  • 1/2 cup chopped cilantro or 1/4 cup chopped chives ( your choice both great ) 

Ingredients for the fish :

  • 4 - 6 to 7 ounce fish filets ( You can use any tuna or yellowtail and is killer with any rock fish or Sheepshead ) 
  • 1 - teaspoon of kosher salt 
  • 1 - teaspoon of fresh ground black pepper 
  • 1 - cup of white or yellow corn meal 
  • 3 - table spoons of olive oil for frying 

Recipe for sauce : In a frying pan add olive oil , and add the ancho chili and onion and sauté for two minutes , then add all the rest of the ingredients and bring to a boil and reduce heat and simmer for 20 minutes or until all the veggies and the dried ancho chili is soft. Remove from heat and let cool , then put food processer or a blender and puree and set aside. 

Recipe for the fish : Rinse and pat the fish dry, next salt and pepper the fish. Next add the corn meal to a bake dish and coat fish well with meal. Then add the olive oil to a large frying pan and on med heat fry for about 3 minutes per side until golden brown or until desired doneness and drain on paper towel. 

Next heat up the sauce and put some on the plate and place fish on sauce and pour some sauce over fish and garnish with cilantro or chives. Add a couple lemon or lime slices. Serve with black beans or rice or both. 

Enjoy El Capitan !

Captain Phil's Tempura & Panko Tuna With Prosciutto, White Wine, Lemon, and Caper Sauce

Captain Phil's 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 !!! 


  • 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 !!! )

Captain Phil's Killer Jerk Tuna Rum Pineapple and Tomato Kabobs

Captain Phil's Killer Jerk Tuna Rum Pineapple and Tomato Kabobs

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

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!


Captain Pelican Phil's Poke Patties

Captain Pelican Phil's Poke Patties

Here’s one that of course goes great with Ahi, but made with yellowtail instead is really great!



  • 1 - 1/2 cups fresh Ahi or yellowtail diced to 3/8 to 1/2 inch cubes 
  • 3 - Stalks green onion chopped fine 
  • 1 - Shallot minced fine 
  • 1 - Fresno red chili seeded and chopped fine 
  • 1 - Teaspoon of sesame oil 
  • 2 - Tablespoons of soy sauce 
  • 1 - Egg beaten 
  • 1 - or more cups of panko bread crumbs (Asian section) 
  • 2 - Tablespoons of canola or vegetable oil for frying


  • 1 Tablespoon of butter 
  • 1/4 cup of fresh shitake mushrooms stemmed and sliced super thin 
  • 1 - Teaspoon of oyster sauce (Asian section) 
  • 1 - Teaspoon of soy sauce 
  • 1/2 - cup of coconut milk 
  • 1/2 - Teaspoon of black bean garlic sauce (Asian section) 
  • 2 - Teaspoons of chopped cilantro or Italian parsley if you don’t care for cilantro


Preparation for Patties: 

Combine all the pattie ingredients in a bowl except the oil, add the oil to the pan and heat, mix the pattie ingredients, including the beaten egg (as a binder) together and add a little more panko if needed to help form patties and don’t be shy press your hands together tight and make patties about 3 inches across to make a total of 4 patties and fry for about two minutes on each side to keep the center medium rare or until desired doneness.

Sauce: In separate pan heat up butter and add mushrooms and sauté for 2 minutes. Next add the rest of the sauce ingredients and cook for about another minute, heat up to get a little simmer but be careful not to burn the coconut milk.  Place a little sauce on plate and plate the fish patties and add a little sauce on top. This makes a great appetizer or a meal with a side of white rice and I like a little Sambal oelek chili sauce (Asian section) on the side.

Enjoy !!!!

The Pelican