The microwave oven is perhaps the easiest method of cooking fish. Unlike meat, which doesn't do well in the microwave, the texture of fish is perfectly suited to this cooking method. Cooking fish requires but the briefest of exposure to heat. The flesh is tender and cooks up perfectly when you set your fish on a plate, microwave it for two or three minutes and then turn it over for another minute or two.
Remember these easy tips with buying and cooking fish:
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
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