Big Bend Florida Sportsman Guide

Microwave Fish Recipes

Clint’s secret 222 method 

Here's another best kept secret that we figured out a few years ago in the islands when we were limited to the sportfishin' boats we brought back from Chub Cay to Ft Pierce...you have fresh dolphin, tuna or anyother you choose....as long as you have a microwave oven.

2:22.......that's what you set the microwave on...put a piece of fresh fish a plate, scatter a little lemonpepper on it and set the microwave on 2min.22sec....push start....when the oven shuts off....let it sit for a minute or two...pull it out, dash it with tarragon and butter and set the microwave on 60 secs...again, leave it in the microwave for a minute or two, pull it out and squeeze some fresh lime or lemon on it....this is a dynamic recipe...and will work on just about any fish that swims except a Monk Fish.....through him out the window of a tall building and watch him jiggle when he hits the sidewalk.... 

                              222 is the majic microwave number..

Microwave Fish???

Author Sea Monkey 

I thought that sounded funny too. However, I went fishing on a local charter boat out of snapper season. We caught a nice legal snapper that swallowed the hook and we knew the fish was not going to make it. We had already seen a few nice snapper float off that had taken a lesser beating. I guess I'm trying to justify us breaking the law. Even so, the deck hand said we are about to have a treat and commenced to filleting the fish. He took one of the whole fillets and layed it on a paper plate. He covered the side facing up with mayonase (it doesn't take a lot) and some Old bay seasoning. Since then we've used Tony's Cajun seasoning which is excellent as well. He covered the plate with a napkin and placed it in the microwave for 4 minutes. We were still a little apprehensive about this cooking method and eagerly watched as the deckhand took out a pack of Saltines and stuck one in the side of the piece of fish. The meat flaked away and loaded up on the Saltine. The deckhand laid his head back and ate the whole cracker in one bite. Damn, that's good! Try it! He said. It didn't take us long to knock out that fillet and throw the other one in the microwave. It's simple, fast, and it doesn't get any fresher. But best of all it's absolutely delicious.

Tuna Salad

Author Capt Ken

Today I made a great improvement in my Tuna Salad. I microwaved the Tuna and the eggs. One minute for 3 eggs and 4-1 minute nuking of the Tuna. I salted and peppered the Tuna and put a couple of Tsps. or water in the microwave dish.

The cooked Tuna was great. The Tuna salad is the best I have ever made or eaten.

I'll never boil Tuna for salad again. This was Sharon's idea. Like Rick, "She has a million of 'em."

Microwave Shrimp Barbecue

Author Empty Pockets

1/2 cup butter
1/2 cup olive oil
1 tablespoon soy sauce
juice of 1 lemon
2 bay leaves
1 tablespoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
2 pounds unpeeled large shrimp
1 1/2 teaspoons salt
Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread.  Serves 4.

 Addition by Capt Ken

 Head two dozen large shrimp (do not peel) and place them on a heavy duty paper plate. Cover with a second paper plate. Microwave 2 minutes on high power.

Serve with melted butter.

Honestly, they taste like Lobster.

I had Shrimp (exactly 1 Shrimp) at Twin River's Marina a couple of weeks ago. I plan to get some big Shrimp to cook this way.

I normally prefer 40+ count Shrimp but I was assured that for cooking in the microwave, bigger is better.