Magic Chef MCB770B instruction manual Fish and Seafood, CRUMB-COATED Baked Fish, Fish ROLL-UPS

FISH AND SEAFOOD

Delicate, tender fish is the result when cooked in the microwave. Because it is moist cooking, the finished fish and seafood, if cooked for the appropriate time, will be opaque and flake with a fork with no signs of dryness.

Because fish is unevenly shaped, the arrangement is critical to success. To arrange several fillets in a deep glass pie plate, put thicker edges to the outside and thinner edges to the inside. Try to create a circle for best results, even overlap thin ends where necessary to achieve overall even thickness.

Single items may do better if the thin ends are shielded with a foil. Some rules apply to the use of foil-Never cover more than one-third of any item; do not let the foil pieces touch

each other or the sides of the microwave oven, and be sure that all ends are tucked under and lie flat to the food. Cover with wax paper to prevent spattering.

Seafood cooks very quickly in the microwave-about 3 to 4 minutes per pound. Wait for stand time, then proceed carefully with extra time, to finish cooking without overcooking. Cooked seafood will be opaque and firm, but not tough.

Frozen fish and seafood are convenient to keep on hand. See the "FISH-AUTO DEFROSTING" chart on page 11 of this cookbook for defrosting details.

CRUMB-COATED BAKED FISH

1cup seasoned bread crumbs

1teaspoon dried parsley

1teaspoon lemon pepper

1/2 cup plain yogurt

1 pound fresh or thawed frozen fish fillets

1.In a deep glass pie plate, combine bread crumbs, parsley and lemon pepper. Coat fish with yogurt;

then coat with crumb mixture.

2.Arrange fish in an 8-inch square glass baking dish with thick edges to the outside. Cover with a wax paper with the vented corner. Cook on P-HI for 8~10 minutes or

until fish flakes easily when tested with a fork.

4. servings

FISH ROLL-UPS

1package (10 oz.) frozen chopped spinach

1teaspoon instant minced onion

2teaspoons lemon juice

1/4 cup soft cream cheese

4fresh fish fillets, 1/2-inch thick (about 3/4 lb.) 1/2 teaspoon paprika

1.Open spinach package. Place package on a paper towel. Cook on P-HI for 8 minutes. Drain spinach and place in a mixing bowl. Stir in onion and lemon juice.

2.Spread cream cheese evenly on fish fillets. Divide spinach evenly; spread over cream cheese. Roll up fish; secure with wooden picks. Place fish in a deep glass pie plate; sprinkle with paprika.

3.Cover with vented plastic wrap. Cook on P-HI for 6 to 8 minutes or until fish flakes easily when tested with a fork. Remove wooden picks.

4 servings

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