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 cold-smoking requires an appliance with separate chambers for the smoke source and the fish (p 236) But it’s a simple matter to flavor a few portions with smoke on the backyard grill, or even indoors Line the interior of an ordinary saucepan and its lid with aluminum foil, scatter smokeable materials — small dry wood chips or sawdust, sugar, tea leaves, spices — on the bottom, place presalted fish pieces on a rack, turn the heat on high until smoke appears, then reduce the heat to medium, cover the pot tightly, and allow the fish to “bake” in this 400–500ºF/ 200–250ºC stovetop oven until barely cooked through Fish Mixtures Like meats, fish can be chopped or pounded or ground up and mixed with other ingredients to make balls, cakes, sausages, pâtés, terrines, and so on This is an excellent way to use ... chambers for the smoke source and the fish (p 236) But it’s a simple matter to flavor a few portions with smoke on the backyard grill, or even indoors Line the interior of an ordinary saucepan and its... leaves, spices — on the bottom, place presalted fish pieces on a rack, turn the heat on high until smoke appears, then reduce the heat to medium, cover the pot tightly, and allow the fish to “bake”... Like meats, fish can be chopped or pounded or ground up and mixed with other ingredients to make balls, cakes, sausages, pâtés, terrines, and so on This is an excellent way to use