Fish &
Seafood
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Microwaving Fish & Seafood
BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
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Cooking Fish & Seafood In A Microwave Oven
Careful timing and checking when microwaving seafood is important to prevent over-cooking. Fish is cooked when opaque or white in colour. Cover during cooking.
Fold thin tail ends under fillets to give uniform thickness in oven.
Arrange fish and shellfish with the thickest parts towards the outer edge or the dish.
Avoid stacking seafood; a single layer of food will ensure more even and faster cooking.
When microwaving fish, 70% power is usually enough. Whole fish can be given up to 3 minutes on full
power then reduced to 70% for the remainder of the cooking time.
Shellfish and mollusks which are protected by a shell can be microwaved on full power.
Pierce eyes of whole fish and cover thinner tail ends with lightly greased foil for half the cooking time to
prevent over-cooking.
Use a knife to cut slashes in thick parts of whole fish or fish fillets to allow for more even cooking.
Always allow up to 2 minutes standing time for fish after microwaving to complete cooking.
Microwave Cooking Guidelines:
Fish Steaks or Fillets: (1/2 to 3/4 inch thick), 1 pound.
Preparation: Rinse and pat dry. In a greased 7 x 11 in. baking dish, arrange fish in an even layer, with the thick portions toward the outside of the dish. Season to taste with melted butter or margarine, paprika, dill weed or
lemon juice. Cover with heavy duty plastic wrap. Cooking Time: 3 to 5 minutes per pound. Microwave on high (100%), turning after 2 minutes. Standing Time: 3 minutes, covered.
Small Whole Fish: 1 or 2 cleaned small fish, 8 to 10 inches each. Preparation: Rinse and pat dry. Fill cavity with thin lemon or green onion slices, if desired. In a greased 7 x 11 in. baking dish, arrange fish lengthwise, backbones toward outside of dish. Brush with melted butter or margarine. Cover with heavy duty plastic wrap. Cooking Time: 1 fish - 2 1/2 to 3 1/2 minutes. 2 fish - 5 to 7 minutes. Microwave on high (100%) turning fish and bringing cooked portion to inside of dish halfway through cooking time. Standing Time: 3 minutes covered.
Shrimp: Shrimp, medium to large (1 pound). Preparation: Shell and deveine, if desired. On a flat 10 - 12 in. plate arrange shrimp in a single layer with meaty portion toward outside of plate. Cover with plastic wrap. Cooking Time: 4 - 5 minutes, microwave on high (100%), bringing cooked portions toward inside of plate after 2 minutes. Standing Time: 3 - 5 minutes covered.
Shellfish: Hard shell clams or mussels in shell, one dozen. Preparation: Scrub well, in a 10 in. non-metallic pie dish or serving plate, arrange shells in a circle, hinge side toward outside of dish. Cover loosely with
heavy duty plastic wrap. Cooking Time: 3 to 4 minutes. Microwave on high (100 %) until shells open. Standing Time: 1 minute, covered.
Oysters: Oysters in shell, 10 to 12 Eastern, or 8 medium sized Pacific. Preparation: Scrub well, in a 10 in. non-metallic pie dish or serving plate, arrange shells in a circle, hinge side toward outside of dish. Cover loosely with heavy duty plastic wrap. Cooking Time: 4 to 5 minutes, microwave on high (100%) until shells are open.
Standing Time: 2 minutes, covered.
Scallops: Scallops, one pound. Preparation: Rinse well, cut in half if large. Place in 1 1/2 quart Non-metallic casserole. Season to taste with melted butter or margarine or lemon juice. Cover with lid or heavy duty plastic wrap. Cooking Time: 2 1/2 to 3 1/2 minutes. Microwave on high (100%) stirring after 1 1/2 minutes.
Standing Time: 2 to 3 minutes, covered.
[information courtesy of the Australian Women’s Weekly Home Library]
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