Cooklng Guide

Contlnued

Fish& shellfish

Fish and shelffish cook well in the microwave. just a few minutes, your seafood will be tender

Their naturally high moisture content means fast cooking. In and moist, keeping its true flavor and mild taste.

Cooklng flsh & shellfish: tlps & techniques

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Completely defrost fish and shellfish before cooking.

Anange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange sheltfish 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 lii or plastic wrap, vented; for baked fish place wax paper over container.

Cook fish that is coated or prepared with sauce uncovered or lightly covered with wax paper. This keeps the coatings from becoming soggy and the sauce from getting watery.

Flsh and shellfish cooking table

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COOKING TIME

 

 

 

 

 

 

 

FISH

 

COOK POWER

 

MlNUTES PER POUND

Flsh

fillets

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HfGH

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4 to 5 minutes

 

 

 

 

 

Flsh

steaks

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HIGH

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4 to 5 minutes

 

 

 

 

 

Whole

flsh

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7

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5lh to 6% minutes

 

 

 

 

 

Scallops

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HIGH

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4 to 5 minutes

 

 

 

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Shrimp,

shelled

1

HIGH

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4 to 5 minutes

 

 

 

 

 

 

Lobster

tall

 

HIGH

 

4 to 5 minutes

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SPEClAL INSlRUCllONS

Arrange fish in single layer with

thickest portion toward outside edge of 1H to 2quart microwavable baking dish. Brush with melted butter and season, if desired. Cook covered with plastic wrap; vented. Let stand

covered 2 minutes.

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1 Prepare as directed above.

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Cut hard shell down middle with knife.

 

Grasp tail with both hands and open

 

flat. Place flesh-side up in 8x8x2-inch

 

square glass baking dish. Cook

 

covered with wax paper. Let stand

 

covered

2 minutes.

 

Page 48
Image 48
Whirlpool MS3080XY user manual Fish& shellfish