Grab a microwave-safe plate or shallow dish. Place your fish fillet (skin side down if it has skin) in the center. Season it simply—salt, pepper, a squeeze of lemon, maybe a dab of butter. Do you really need ten spices? Nope. Let the fish taste like itself.
7 Ways Of Cooking Fish - Groomed Home
Cover the dish tightly with plastic wrap, leaving one corner slightly lifted so steam can escape. Microwave on medium power (50-70% power is your friend, not full blast). For a typical 6-ounce fillet, start with 2 minutes. Then check. If it flakes easily with a fork and looks opaque all the way through, you’re done. If not, give it 30-second bursts until it’s ready.
What about different types of fish?
White fish like cod, tilapia, or halibut are superstars in the microwave. They’re lean and cook quickly without turning tough. Salmon works beautifully too, especially if you like it medium-rare in the center. Just watch it closely—oily fish such as mackerel can get a bit mushy if you overdo it.
Thick steaks like tuna or swordfish? Proceed with caution. They might need a brief rest after cooking to let the heat travel through. Think of it like letting a steak rest—patience pays off.
