Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking.
Food | Power | Cooking Time | Standing | Special Notes | ||
| Level |
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| Time |
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Whole Fish 10 | 8 | 5 | 1/2 - 6 1/2 min. | 4 | 1/2 min. | Turn over after half the time. |
(1 lb to 1 1/2 lbs) |
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Fish Fillet | 8 | 4 | 1/2 - 5 1/2 min. | 3 | 1/2 - 4 1/2 min. | Turn over after half the time. |
(1 lb) |
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Fish Steak 10 | 8 | 3 | 1/2 - 4 1/2 min. | 4 | 1/2 - 5 1/2 min. Turn over after half the time. | |
1 inch thick |
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| Cover with wax paper. |
(1 lb) |
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Shrimp | 8 | 3 | - 3 1/2 min. | 4 | 1/2 min. | Rearrange once during cooking. |
(1 lb) |
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| Cover with plastic wrap. |
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Sea Scallops | 8 | 5 | - 6 min. | 4 | 1/2 min. | Rearrange once during cooking. |
(1 lb) |
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| Cover with plastic wrap |
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