White Cap Fish Recipes.

Baked Stuffed Lobster

Spicy Stirfry Monkfish

Tilefish with Peppers



Baked Stuffed Lobster

What you will need:

4 live lobsters - 1 1/4 to 1 1/2 lbs each

3 cups soft bread crumbs

4 tablespoons or butter or margarine (very soft)

2 tablespoons of grated onions

1 garlic clove

Boil live lobsters for 8 to 10 minutes. Lobsters should not be fully cooked at this stage of preparation because they will finish cooking in the oven. Remove lobsters from the boiling water and immediately place them in cold water for several minutes to stop cooking. When the lobsters are cool enough to handle comfortably, split each lobster lengthwise and remove the green tomally and red and pink coral.
Preheat oven to 400° F. Make a stuffing by mixing bread crumbs, margarine, onion and garlic together. (You can get creative with this basic stuffing mixture and add other ingredients such as herbs like parsley or tarragon or grated Parmesan cheese to customize this recipe to your own personal taste.) Place stuffing in the body cavities and spread over the tail meat.

Place the lobsters in a shallow baking pan, stuffing side up and bake for 15-20 minutes (until golden brown).

Preparation Time: 40-45 minutes


Spicy Stirfry Monkfish

1/2 tsp. Sugar
1/2 tsp. Pepper, ground
1/2 cup Chicken stock
1 lb. Monkfish, cut in 1/2 inch pieces
1 tsp. Sherry, dry
1 Egg white, lightly beaten
2 tbsp. Peanut oil
1/2 tsp. Red pepper flakes, dried
1/2 cup Celery, thinly sliced
1/2 cup Mushrooms, sliced
2 Green onions, including tops, cut in 1-inch pieces
2 tsp. Cornstarch
1/4 cup Cold water

1/2 tsp. Soy sauce, light Make soy sauce mixture by combining the first four ingredients (soy, sugar, pepper, and chicken stock) and set aside. Place monkfish, sherry and beaten egg white in a bowl and toss to coat fish. Heat peanut oil to 375 ° in an uncovered wok. Add pepper flakes and stir-fry for 1 minute. Add monkfish and stir-fry for 2 minutes. Add celery, mushrooms and onion and stir-fry for another 2 minutes. Add soy sauce mixture, and stir-fry for 1 minute. Mix 2 teaspoons cornstarch with 1/4 cup cold water. Add to wok and stir until slightly thickened. Serve immediately. May be served over rice or angel hair pasta.

Preparation time, 15-20 minutes.


Tilefish with Peppers

4 Tilefish fillets (approx. 1 1/2 to 2 lbs.) If tilefish fillets are large, cut into 4-inch pieces. Sprinkle fish with garlic powder and lemon pepper. Heat oil in large pan. Cook fish evenly on both sides in oil for approximately 5 minutes total.
Add broth and tomato sauce to pan. Stir gently to mix. Reduce heat. Cover fish with sliced red and green peppers and simmer for about 10 minutes.

Serve over a bed of rice.

Preparation Time: 20-25 minutes

1/2 cup Chicken broth
1 tsp. Lemon pepper
1 tsp. Garlic powder
2 tbsp. Oil, corn, olive or safflower
1/4 cup Tomato sauce
1 Green pepper,medium, seeded and sliced
1 Red pepper, medium, seeded and sliced


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