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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 24
of this cookbook for defrosting details.
COOKING FISH AND SEAFOOD
1. Arrange fish and seafood on a microwave rack (fillets, steaks, lobster) or in an appropriate glass casserole (scallops).
2. Cover with wax paper and set on glass turntable in a microwave.
3. Calculate cooking time by multiplying weight of the fish or seafood by the time recommended per pound.
4. The microwave will cook on P-HI unless another power level is entered at the time of cooking. To choose another
power level, and begin cooking, press Power continuously to program the recommended power level. Press the
number pad to program the calculated time. Press START.
5. Check progress about halfway through the cooking time; turn over, rearrange or shield, as needed.
6. Within several minutes before the end of cooking check fish or seafood to determine if time needs adjusting. Wait until
the stand time before making the final decision.
Fish Fillets--or-- P-HI 5-7 minutes per pound 2 minutes
Fish Steaks
Shrimp--or-- P-HI 3-4 minutes per pound 2 minutes
Scallops
Lobster Tail P-HI 6-8 minutes per pound 2 minutes
ITEM POWER COOK STAND