- Seafood and Health
- Cooking Tips
- Buying Fresh Frozen Fish
- How to Choose fresh fish
- Storing fresh fish
- Rinsing fish
- Freezing and thawing fish
- Marinating fish
- Flouring fish and battering fish
- Barbecuing flaky fish
- Barbecuing firm fish
- Roasting fish
- Pan–frying
- Pan–frying / roasting
- Stir–frying
- Poaching
- Steaming
- Microwaving
- Knowing when fish is cooked
COOKING TIPS
Microwaving
Microwaving is fast and simple, and it yields phenomenally moist fish. No guilt or apologies, please. Quantity is the only drawback when microwaving fish since you can’t evenly cook more than two 8 ounces fillets or steaks. This is a technique to use only when cooking for two people.
Rub the fish with an oil and vinegar dressing, any marinade, or flavor it simply with a scattering of salt, freshly ground black pepper, olive oil, and a squeeze of fresh lemon juice.
Place the fish on a plate in a single layer with the thicker sides facing outward. Cover with a domed microwave lid or loosely wrap the place with parchment paper or plastic wrap. Cook at full power for 2 minutes.
Remove the lid, turn the fish over, cover, and cook for 1–minute intervals, turning the fish over and covering it again, until the fish begins to flake easily when prodded with a fork. The total cooking time for a 1–inch–thick piece of fish should be around 3 minutes.