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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
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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 waxed paper over container,
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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
Fish fillets HIGH
Fish
steaks :
HIGH
Whole fish
I
7
+ ~~~
Scallops
~~.
HIGH
Shrimp, shelled HIGH
Lobster tail HIGH
c
Cooking Time
Minutes Per Pound
4 to 5 minutes
4 to 5 minutes
5% to 6% minutes
4 to 5 minutes
4 to 5 minutes
T
+
4 to 5 minutes
Special Instructions
Arrange fish in single layer with thickest portion toward
outside edge of 1% to 2-quart microwavable baking dish.
Brush with melted butter and season, if desired.
Cook covered with plastic wrap; vented. Let stand
covered 2 minutes.
Prepare as directed above.
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 waxed
I paper. Let stand covered 2 minutes.
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