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 WIII be tender and moist, keeping its true flavor and mild taste.
Cooking Fish & Shellfish: Tips & Techniques
l Completely defrost fish and shellfish before cooking.
l Arrange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange shellfish in a single layer for even cooking.
lAlways 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.
l 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,
lCook 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 Power Level
Cooking Time
T
Special Instructions
Minutes Per Pound
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Fish | fillets |
| HIGH | 4 to 5 minutes | Arrange | fish in single layer with thickest portion toward | |||
| steaks | : |
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| outside edge of 1% to | ||||
Fish | HIGH | 4 to 5 minutes | Brush with melted | butter | and season, if desired. | ||||
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| 7 | 5% to 6% minutes | Cook covered with plastic wrap; vented. Let stand | |||
Whole | fish | I | covered | 2 minutes. |
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Scallops |
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| HIGH | 4 to 5 minutes | Prepare | as directed | above. | ||
Shrimp, | ~~. |
| HIGH | 4 to 5 minutes |
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shelled |
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Lobster | tail |
| HIGH | 4 to 5 minutes | Cut hard shell down middle with knife. Grasp tail with | ||||
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| both hands and open flat. Place flesh side up in 8x8x2- | |||
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| inch square glass baking dish. Cook covered with waxed | |||
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| I | paper. Let stand covered | 2 minutes. | ||
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