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Cooking Guide
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Fish & shellfish
Fish and shellfish cook well in the microwave oven. 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.
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Arrange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange shellfish in a
single layer for even cooking.
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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.
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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 wax paper over container.
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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.
3sh and shellfish cooking table
FISH
Fish Fillets
Fish Steaks
Whole Fish
COOKING TIME
COOK POWER MINUTES PER POUND
SPECIAL INSTRUCTIONS
HIGH
4 to 5 minutes
Arrange fish in single layer with
thickest portion toward outside edge of
1% to 2-quart microwavable baking
HIGH 4 to 5 minutes
dish. Brush with melted butter and
season, if desired. Cook covered with
7
5% to 6% minutes
plastic wrap: vented. Let stand
covered 2 minutes.
Scallops HIGH
4 to 5 minutes Prepare as directed above.
Lobster Tail
HIGH
HIGH
1
4 to 5 minutes
4 to 5 minutes
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.
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