• Use a shallow microwaveable dish to allow the seafood maximum exposure to the microwaves.  Arrange the fish or shellfish in a single layer, overlapping fillets only to even out thickness and cover the dish with plastic wrap.  Be sure to vent by turning back one corner to allow steam to escape.
• Shield the head and tail of a whole fish with minimal amounts of aluminum foil to prevent these areas from excessive drying.  Score skin on the side of the fish to prevent it from bursting.  If you plan to stuff the fish, make sure the temperature of the fish and the stuffing are the same.
• Arrange fillets or large shrimp with the thicker portion pointing toward the outside of the dish.  Rolling fillets, especially thinner ones, allows them to microwave more easily than flat fillets.
• Allow three minutes per pound of boneless fish cooked on high as a guide.  Allow two to three minutes per pound of thawed shellfish on high or 100% power.  Rotate the dish and stir shellfish half-way through the cooking time.  Allow to stand one-third the cooking time.  If you make a sauce to cover the fish, there is no need to cover the dish.  Additional steam may make the sauce watery.
• Handle fish as little as possible to avoid breakage.
• Be careful not to overcook.  When done, seafood will have lost its translucency and just turned opaque or white.
• To cook clams, mussels, or oysters in the shell, place them in a single layer in a shallow dish, placing the hinged edge so it faces the outside of the dish.  Cover with plastic wrap, turning back one corner to allow steam to escape and cook on high for two to three minutes.  Check and remove pieces as they open and continue microwaving until all have opened.
• When shellfish is prepared with a sauce, cook the sauce first, and then add the uncooked shellfish to it and complete cooking.  Otherwise, you may overcook the shellfish.
• Large shellfish such as lobster or several crabs require a vented cover and the addition of water to generate steam for cooking, while small shellfish steam without additional liquid in a dish covered with plastic wrap and a corner turned back for venting.  Also, a moist paper can be used in place of plastic wrap to cover fish or shellfish in the microwave oven.  
  

Try out these great recipes to microwave seafood and create a tasty, quick meal... 

Tilapia Fillets

• 2 tablespoons margarine
• 1 teaspoon basil
• 1 tablespoon lime juice
• 1 pound flounder fillets

Preparation Time: 20 minutes. Makes 2-3 servings.

Microwave Cooking Instructions: Melt margarine on high for 1 minute. Stir in basil and lime juice. Coat tilapia with mixture. Cover, vent, and microwave on high for 3-5 minutes.

In a medium-sized fry pan, melt margarine. Stir in basil and lime juice. Coat tilapia with mixture. Cook in fry pan on medium heat for 3-5 minutes per side until fish is opaque throughout.

Shellfish Scampi

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tomato, peeled, seeded and finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/2 to 3/4 pound large, raw shrimp, peeled and deveined with tail intact
• 1/2 pound firm scallops
• 1 dozen debearded mussels or littleneck clams, scrubbed, or half of each

Preparation time: 30 minutes. Makes 4 servings.

Microwave cooking instructions: Combine oil and garlic in 8x8x2-inch dish. Cover with plastic wrap and microwave on high 1 minute, 30 seconds. Add tomato, lemon juice, parsley, oregano, pepper, and salt; mix well. Add seafood and toss to coat evenly. Arrange seafood in single layer; cover with plastic wrap and vent on corner for steam to escape. Microwave on high 3 minutes; stir. Microwave 2 minutes longer. Let stand, covered, 2 minutes, or until shrimp is opaque, shells open, and scallops turn opaque.

Heat oil in a 12-inch fry pan that has a (tight-fitting) lid. Add garlic and sauté 3-5 minutes until soft, not browned. Add tomato, lemon juice, parsley, oregano, pepper, and salt; mix well. Add seafood and toss to coat evenly. Arrange seafood in a single layer; cover and cook on medium heat approximately 10-12 minutes until shrimp and scallops are opaque, and shells open. Serve in shallow bowls with crusty French bread and a garden salad.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.