9 minutes ago, JoNorvelleWalker said:Since acquiring a blast freezer I've been accumulating bags of vacuum sealed frozen fish -- steaks and fillets. I'd like to grill some of these fish portions. What is the best way to go about it? Thaw first, or grill from frozen? Or something else?
I think that depends on the type of fish and thickness. Thinner ones from frozen can yield a juicy nice result but steak style hhmmm - again depends on fish. For me sometimes thawing completely releases moisture more than I want so a "half-thaw" is better. As always - to taste.