Not all fish are created equal in the microwave. White, flaky fish are your BFFs: cod, tilapia, haddock, sole. They’re forgiving, quick, and don’t fight back. Oily fish like salmon or trout work great too, but treat them with respect—a little lemon and dill, and they’ll sing like a tiny, delicious opera. Steer clear of thick, dense fillets like tuna or swordfish unless you’re a masochist. Those need a grill or a therapist.
How To Fry Fish In Microwave Oven at Keith Joseph blog
Here’s a pro tip that will change your life: butter, garlic, and a splash of white wine turn a microwave fish into something you’d pay $20 for at a restaurant. Add them to a shallow bowl, lay the fish on top, cover, and cook. The steam creates a sauce. You’ll feel like a wizard. A lazy, brilliant wizard who still hasn’t done the dishes.
The verdict: Is it worth it?
Look, I’m not saying microwave fish will replace a fancy pan-seared trout from a Michelin-starred kitchen. But for a Tuesday night when you’re tired, hungry, and your stove is covered in mail? It’s a lifesaver. It’s fast, healthy, and—if you follow the rules—genuinely tasty. Plus, you get to tell people you “cooked” and they can’t prove otherwise. Chef’s kiss.
So go ahead. Open that microwave. Toss in a fillet. Add some lemon. Press start. And remember: the worst that can happen is a fishy smell and a story to tell. Just don’t microwave a whole tuna. That’s how you end up on the evening news. You have been warned.
