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Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with
quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick
pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few
minutes; internal heat will complete the cooking.
Whole Fish 10
8
(1 lb to 1 1/2 lbs)
Fish Fillet
8
(1 lb)
Fish Steak 10
8
1 inch thick
(1 lb)
Shrimp
8
(1 lb)
Sea Scallops
8
(1 lb)
5 1/2 - 6 1/2 min.
4 1/2 min.
4 1/2 - 5 1/2 min.
3 1/2 - 4 1/2 min. Turn over after half the time.
3 1/2 - 4 1/2 min.
4 1/2 - 5 1/2 min. Turn over after half the time.
3 - 3 1/2 min.
4 1/2 min.
5 - 6 min.
4 1/2 min.
26
Turn over after half the time.
Cover with wax paper.
Rearrange once during cooking.
Cover with plastic wrap.
Rearrange once during cooking.
Cover with plastic wrap
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