I’ve been given some surprised responses when I’ve told people that I cook fish in a microwave, but it’s simple and always comes out moist. Prepare two filets and impress a date!
1. The Fish
My personal preference is for one fresh walleye filet (per person) of about half a pound. Fresh whitefish is also good, and generally is less expensive than walleye. Almost any fish will do. Place the fish skin side down on a microwaveable plate.
2. The Oils
Spread some butter or margarine down the center of the filet. You could also use salad dressing or olive oil instead, or you might even try mayo (which I’ve found out works well as a mosturizer for baked pork chops).
3. The Enhancement
I’m a big fan of lemon in all its usages. If you have a real lemon around, squeeze it. Or maybe you’re like me and keep lemon juice in the fridge at all times. Whether you have those lemon products or not, a bottle of lemon and herb seasoning works excellent on top of the juice or by itself. I prefer it to traditional “lemon ‘n pepper”, perhaps because it contains sugar and turns out less bitter than the latter. If you don’t have any of that, just shake a little salt on your lemon ‘n’ oil. Parmesan cheese is good sprinkled on top as well.
4. The Cooking
Cover the fish (and plate) in plastic wrap. I often don’t even poke holes in the wrap, sealing in the juices and living dangerously! Microwave on high for around 2 minutes (1/2 pound). You might want to check it after a minute and a half or so. Just make sure that the texture is flaky (yet moist) even in the thickest part of the filet. Fish will continue to cook while under the wrap, even outside the microwave, so you’re best off underestimating cooking time and then restarting the microwave as necessary.
5. The Dining
Remove fish from the microwave, garnish with lemon wedges, and enjoy with some favorite sides (see suggestions below under “Tips & Warnings”).
Tips & Warnings
- Colorful, seasonal sides give fish a kick
- Spring: fresh asparagus (you can steam this in a microwave or steamer)
- Summer: potato salad ‘n’ fresh tomatoes
- Autumn: cranberry sauce
- Winter: yams (canned will do – add brown sugar/cinnamon/nutmeg/lemon/orange)
- Non-alcoholic beverage: lemonade, of course
- Alcoholic beverage: chardonnay (especially if you’re cooking for two)
- Be careful when removing plastic wrap – steam