Whirlpool M-ME 08XW warranty Cooking Fish & Shellfish Tips & Techniques

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.

				FISH AND SHELLFISH			COOKING TABLE
	Fish							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 2-quart microwavable baking dish.
						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.
Scallops			)	10	4 to 5 minutes	Prepare		as directed	above
			* ~~
Shrimp,		shelled		10	4 to 5 minutes
Lobster		tail		IO	, 4 to 5 minutes	Cut	hard	shell down middle with knife. Grasp tail with
						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.

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