You don’t need a culinary degree. A splash of lemon juice, a pinch of salt, a crack of black pepper. Maybe a dab of butter or a drizzle of olive oil. That’s it. You’re not competing on a cooking show; you’re trying to eat dinner before your show starts at eight. Keep it simple and let the fish taste like itself.
My personal go-to: I rub the fish with a tiny bit of soy sauce and a squeeze of lime. Then I put a pat of butter on top. The microwave melts the butter into a saucy little puddle. It’s not fancy, but it tastes like I tried. And that’s half the battle.
The plate situation: Avoid the lava plate trap
Here’s a rookie mistake. You pull the plate out of the microwave, and the edge is cold, but the center is hotter than the surface of the sun. Microwaves heat unevenly. So when you take the plate, use an oven mitt. Trust me on this. I once grabbed a plate with my bare hand and did a very undignified dance across the kitchen floor.
How To Fry Fish In Microwave Oven at Keith Joseph blog
Also, let the fish rest for one minute after cooking. It’s not being lazy; it’s called carryover cooking. The fish keeps cooking from its own heat, and that minute prevents the dreaded mush texture.
