1. Low temperature: Although the cooking time of microwave oven is short, the temperature is lower than that of traditional oven, generally only about 100℃. If the time of grilled fish is too short or the temperature is not high enough, the fish will be undercooked and it will be difficult to color.

2. Oil-free: Before cooking, you should apply a small amount of vegetable oil to the fish, which can help the fish form a burnt yellow surface and raise the temperature, making it easier for the fish to be colored.

3. The plate is too shallow: the plate of grilled fish is too shallow, and the distance between the fish and the plate is too close, which will cause the bottom of the fish not to completely touch the baking tray, which will make the bottom difficult to color.

4. The fish is too wet: Before grilled fish, the surface of the fish must be thoroughly dried, so that the surface of the fish is easier to be colored, otherwise the fish will be difficult to be colored because of too much water on the surface.

To sum up, the correct use of microwave grilled fish needs to pay attention to the above four aspects, so as to make the surface of the fish easier to color and taste more delicious.