Panasonic NN-S676 - Fish and Seafood Preparation

Fish and Seafood
Directions for Preparing Fish and Seafood
Use fresh or defrosted clean fish. TO COOK BY TIME: Arrange shrimp and scallops in
Arrange fish in a single layer in dish. For best results, single layer in dish. Cook on the recommended power
avoid overlapping edges as this will prevent fish from level and minimum time in the chart. Rearrange or stir
cooking evenly. shrimp or scallops halfway through cooking.
Place thicker sections toward edge of the dish. (i.e. tail
Sections toward center). ; The color of seafood and fish should be opaque and the
Covet dish loosely, Pui completely. wih plastic wrap: fish should flake easily when tested with a fork. If
TO
COOK
BY
SENSOR
COOKING:
Stir
shrimp
or
undercooked,
retum
to
oven
and
cook
15
to
30
seconds
scaliops when
time
appears
on
the screen.
Let
stand,
longer
at
recommended
power
level.
covered, 5 minutes. After cooking, fet stand, covered, 3 to 5 minutes before
serving. Stand time allows the internal temperature to
Press equalize throughout the food and thereby completes the
once for “FISH FILLETS", cooking process.
Test for doneness before adding extra cooking time.
twice for "SHELLFISH".
Fish and Seafood Chart for Sensor & Time Cooking
|
SENSORCOOKING
|
CSTIMECCOOKING
i
APPROX.
CATEGORY COOKING TIME
{in minutes)
Fish Fillets 1/2 to 2 Ib. FISH FILLETS| 1 Ib. (500 g) § to 71/2
(250 g to 1 kg)
Fish
Steaks
1
Ib.
(500
g)
51/2
to
7
[1-inch (2.5 cm) thick]
Scallops (sea) 1/2 to 2 Ib. SHELLFISH 1 Ib. (500 g)
(250 g to 1 kg}
Shrimp, medium size V/2 to 2 Ib. SHELLFISH 1 Ib. (500 g)
(shelled and cleaned) {250 g to 1 kg)
Whole fish, cleaned 1 to 11/2 Ib.
(stuffed or unstuffed) (500 g to 750 g)
FISH OR SEAFOOD
TARRAGON HALIBUT STEAKS FILLET ALMANDINE
3 tablespoons lemon juice 3 tablespoons butter or margarine
2 tablespoons oil 3 tablespoons slivered almonds
1 teaspoon salt 1/2 pound fish fillets
1/2 teaspoon paprika Salt and pepper to taste
1/2 teaspoon onion powder 2 teaspoons femon juice
1/2 teaspoon tarragon 2 teaspoons parsley
4 halibut steaks, 1-inch thick (about 8 oz. ea.)
Yield: 2 Servings
Yield: 4 Servings
Place butter and almonds in 8-inch square dish. Cook at
In
small
bowl,
mix
lemon
juice,
oil,
salt,
paprika,
onion
HIGH
3
to
4
minutes:
stir
once.
Cover
fillets
with
butter.
powder
and
tarragon
until
blended.
Arrange
halibut
Sprinkle
with
lemon
juice.
Cover
with
plastic
wrap.
Cook
Steaks
in
21/2-quart
shallow
ova!
casserole
dish.
Pour
at
HIGH
4
to
5
minutes,
or
until
fish
flakes
when
tested
marinade
over
steaks.
Cover
and
marinate
1
hour.
with
a
fork.
Let
stand,
covered
for
3
minutes.
Before
Cook
at
HIGH
7
to
9
minutes,
or
until
fish
flakes
easily.
serving,
season
with
salt
and
pepper
and
sprinkle
with
Let
stand,
covered,
3
minutes
before
serving.
parsley.
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