Microwaving

Fish is surprisingly perfect to cook in a microwave. Microwave cooks fish evenly, so it’s less likely for the inside to be overcooked or undercooked. But to avoid the edges from curling up and becoming tough, microwave your fish along other ingredients that can create steam and keep your fish moist. Sauce, such as soy sauce with sesame oil, are good examples.

Almost any boneless fish fillet/steak is suitable for microwaving. Quantity is the only drawback as you can’t evenly cook more than 7 ounces of fillets or steaks. This technique is ideal when cooking for one or two people.

Rub the fish with an oil and vinegar dressing or flavor it with 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 two 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. Total cooking time for a 1–inch–thick piece of fish is around three minutes.