Whirlpool MTZ080XY user manual 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 shellfish 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		Power Level	Cooking			Time		Special		Instructions
				Minutes		Per	Pound
Fish	fillets		HIGH	4 to	5 minutes			Arrange	fish in single layer		with thickest portion toward
Fish	steaks							outside edge of 11/2 to 2-quart microwavable baking dish.
			HIGH	4 to	5 minutes			Brush with melted		butter and season, if desired.
Whole		fish	7	S/2 to	6V2 minutes			Cook covered with plastic wrap; vented.
								Let stand	covered	2 minutes.
Scallops			HIGH	4 to	5	minutes		Prepare	as directed	above.
Shrimp,		shelled 1	HIGH	4 to	5	minutes
Lobster		tail	HIGH	4 to	5	minutes		Cut hard	shell down middle with knife. Grasp tail with
								both hands and open flat. Place flesh side up in 6x6x2-
								inch square glass baking dish. Cook covered with waxed
								paper. Let stand covered 2 minutes.

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