simmered or steamed fish can be quite
successful thanks to the relatively thin
dimensions of fillets and steaks, which the
electromagnetic waves can penetrate fully and
cook quickly. To prevent especially thin
portions from overcooking, cover them with
radiation-blocking pieces of aluminum foil (p.
787), or overlap them with each other to a
consistent thickness. As in most microwave
cooking, the food should be enclosed so that
the surface doesn’t dry out and toughen: wrap
the fish pieces in parchment or the cooking
dish with plastic wrap, or simply place the
fish between two inverted plates. Waiting for
the fish to cool down some before uncovering
the dish will mean less likelihood of a steam
burn, a smaller billow of fishy aromas into the
air, and less moisture loss from the fish
surface.
Stovetop Smoking Smoking whole fish is a
time-consuming and elaborate process, and