Microwaving is a great way to keep fish moist and delicate, whether you make these delicious bass-stuffed mushrooms of mine, or simplify your own favorite recipe. But you do need to be the master of your microwave. The problem is that we tend to see the microwave as a miracle device, without understanding how it actually works. The result is often tough, dry fish. Here are a few pointers that will take the mystery out of using a microwave.
Microwave ovens vary in wattage.
The recipe I've included here is timed for a 700-watt oven, so as long as you have this much wattage or less, your fish will be safe. Just as important is standing time, the 5 to 15 minutes that food continues to cook after it is removed from the heat source. So, as with conventional ovens, always undercook your fish, then let it stand a few minutes before deciding if it's finished. Color, moisture, and flakiness are the keys to determining whether fish is done. Start with flakiness.