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Cooklng Guide
Contlnued
Fish & shellfish
Fish and shelffish 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.
Cooklng flsh & shellfish: tlps & techniques
l
Completely defrost fish and shellfish before cooking.
l Anange
unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange sheltfish in a
single layer for even cooking.
l
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.
l
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.
l
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
I
I
1
FISH
COOKING TIME
COOK POWER MlNUTES PER POUND
SPEClAL INSlRUCllONS
Flsh fillets
I
HfGH
I
4 to 5 minutes
Flsh steaks
I
HIGH
I
4 to 5 minutes
Whole flsh
I
7
I
5lh
to 6% minutes
Arrange fish in single layer with
thickest portion toward outside edge of
1 H to 2quart microwavable baking
dish. Brush with melted butter and
season, if desired. Cook covered with
plastic wrap; vented. Let stand
covered 2 minutes.
I
Scallops
I
HIGH
I
4 to 5 minutes
1 Prepare as directed above.
I
I
I
I
I
I
I
Shrimp, shelled 1
HIGH
I
4 to 5 minutes
I
I
Lobster tall
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 8x8x2-inch
square glass baking dish. Cook
covered with wax paper. Let stand
covered 2 minutes.