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Fish
and Seafood
Directions
for
Preparing
Fish
and
Seafood
Use
fresh or defrosted
clean
fish.
Arrange
fish
in
a
single layer
in
dish.
For best
results,
avoid overlapping
edges as
this
will
prevent
fish
from cooking
evenly.
Place
thicker
sections
toward
edge
of
the
dish,
(i.e.,
tail
sections
toward
center).
Cover
dish
loosely,
but
completely
with
plastic
wrap.
1)
Seafood
2)
(optional)
3)
^
PRESS
once = FISH
FILLETS
twice
=
SHELLFISH
SELECT
DONENESS
once = more
twice
=
less
PRESS
TO
COOK
BY SENSOR
COOKING:
Stir
shrimp
or
scallops
when
time
appears on
the screen. Let stand,
covered,
5
minutes.
TO
COOK
BY
TIME: Arrange
shrimp and
scallops
in
single layer
in
dish.
Cook
on
the
recommended
power
level
and
minimum
time
in
the
chart.
Rearrange
or
stir
shrimp
or
scallops
halfway through
cooking.
Test
for
doneness
before
adding
extra
cooking
time.
The
color of
seafood
and
fish
should
be opaque and
the
fish
should
flake easily
when
tested with
a
fork.
If
undercooked,
return to
oven and cook
15
to
30 seconds
longer
at
recommended
power
level.
After
cooking,
let
stand,
covered, 3
to
5
minutes
before
serving.
Stand
time allows the
internal
temperature
to
equalize throughout the food
and
thereby
completes
the
cooking
process.
Fish
and Seafood
Chart
for
Sensor
&
Time Cooking
SENSOR COOKING
TIME
COOKING
FISH
OR SEAFOOD
AMOUNT
CATEGORY
AMOUNT
POWER
APPROX.
COOKING
TIME
(in
minutes)
Fish
Fillets
%
to
2
lb.
(250 g
to
1kg)
FISH
FILLETS
1
lb.
{500
g)
HIGH
5
to
7V
2
Fish
Steaks
[1-inch (2.5
cm)
thick]
1
lb.
(500
g)
MEDIUM-HIGH
5V» to
7
Scallops
(sea)
Y«
to
2
lb.
(250 g
to
1
kg)
SHELLFISH
1
lb.
(500
g)
MEDIUM-HIGH
5
to
6
Shrimp,
medium
size
(shelled
and
cleaned)
V.
to
2
lb.
(250 g
to
1
kg)
SHELLFISH
1
lb.
(500
g)
MEDIUM-HIGH
5
to
6
Whole
fish,
cleaned
(stuffed or
unstuffed)
1
to
1V
2
lb.
(500g-750g)
HIGH
5
to
7
TARRAGON
HALIBUT
STEAKS
3
tablespoons
lemon
juice
2
tablespoons
oil
1
teaspoon
salt
'A
teaspoon
paprika
Va
teaspoon onion
powder
7a
teaspoon
tarragon
4 halibut steaks, 1-Inch thick
(about 8
oz. ea.)
Yield:
4
Servings
In
small
bowl,
mix
lemon
juice,
oil,
salt,
paprika,
onion
powder
until
blended.
Arrange
halibut
steaks
in
2V2-quart
shallow
oval
casserole
dish.
Pour marinade
over
steaks.
Cover and
marinate
1
hour.
Cook
at
HIGH
7
to
9
minutes,
or
until
fish
flakes
easily.
Let stand,
covered,
3
minutes
before
serving.
FILLET
ALMANDINE
3
tablespoons
butter
or margarine
3
tablespoons
slivered
almonds
V*
pound
fish
fillets
Salt
and pepper
to
taste
2
teaspoons lemon
juice
2
teaspoons
parsley
Yield:
2
Servings
Place
butter
and almonds
in
B-lnch
square
dish.
Cook
at
HIGH
3
to
4
minutes;
stir
once.
Cover
fillets
with
butter.
Sprinkle with
lemon
juice.
Cover
with
plastic
wrap.
Cook
at
HIGH
4
to
5
minutes, or
until
fish
flakes
when
tested with
a
fork.
Let stand,
covered
for
3
minutes. Before
serving,
season
with
salt
and pepper and
sprinkle with parsley.
-27-
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