|
A microwave is not only a convenient tool
to use to thaw fish, you can use it for steaming and poaching,
too.
Things to keep in mind when using the microwave:
Allow about three to six minutes on high for each pound of fish
fillets; two to three minutes for each pound of shelled shrimp
or scallops; and four to five minutes for live shellfish like
clams, oysters and mussels.
Always err on the side of undercooking, as
the fish will continue to cook for a minute or so once you
remove it from the microwave.
Adding liquid (for poaching) increases
cooking time, so add another minute for each cup of liquid.
Microwaves will only penetrate two inches,
so keep fish fillets to an inch and a half; keep dense fish like
swordfish or tuna no thicker than one inch.
Don't add liquid when you cook clams and
mussels in the microwave. Arrange them on dish deep enough to
collect any juices they release when their shells open.
Shellfish like shrimp, scallops, crab, and
lobster are very lean and, just like as when you use
conventional cooking methods, will dry out if cooked too long.
Thaw fish before you prepare it in the
microwave. Because microwaves are attracted to water but not
ice, the fish won't cook evenly if it's frozen.
Thinner fillets should be overlapped to
create an even thickness.
Covering dishes with a lid or plastic wrap
helps hold in steam, so dishes cook faster and more uniformly.
If cooking fillets with the skin on, cut
through the skin every two inches; this keeps the fillets from
curling while they cook.
Always use a deep dish when you prepare foods with liquids in
the microwave. Otherwise the dish may boil over.
|
