FISH & SHELLFISH
Fish and shellfish cook well in the microwave. Their naturally high moisture content means fast cooking. In just a few minutes, your seafood will be tender and moist, keeping its true flavor and mild taste.
Cooking Fish & Shellfish: Tips & Techniques
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Completely defrost fish and shellfish before cooking.
Arrange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange shell- fish in a single layer for even cooking.
Always use the shortest cooking time. Fish is done the moment it turns opaque and the thickest part begins to flake. Shellfish is done when the shell turns from pink to red and the flesh is opaque and firm.
The type of cover used will determine whether fish is baked or poached. For poached fish cover with microwavable lid or plastic wrap, vented; for baked fish place waxed paper over container. Cook fish that is coated or prepared with sauce uncovered or lightly covered with waxed paper. This keeps the coatings from becoming soggy and the sauce from getting watery.
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| FISH AND SHELLFISH | COOKING TABLE | |||||
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| Special | Instructions | ||
Fish | fillets |
| 10 | 4 to 5 minutes | Arrange | fish in single layer | with thickest portion loward | |||
Fish | steaks |
| 10 | 4 to 5 minutes | 1 outside edge of 1% lo | |||||
| Brush with melted | butter and season, if desired | ||||||||
Whole | fish |
| 7 | 5% to 6% minutes | 1 Cook covered with plastic wrap; vented. Let stand | |||||
| covered | 2 minutes. |
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Scallops |
| ) | 10 | 4 to 5 minutes | Prepare | as directed | above |
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Shrimp, | shelled |
| 10 | 4 to 5 minutes |
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Lobster | tail |
| IO | , 4 to 5 minutes | Cut | hard | shell down middle with knife. Grasp tail with | |||
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| both hands and open flal. Place flesh side up in 6x6x2- | ||||
inch square glass baking dish. Cook covered with waxed paper. Let stand covered 2 minules.