Wow! I have to try this! We eat a lot of fish (mostly salmon) and I grill it about 3-4 times a week. Most often is is fresh frozen and I go through the timing of thawing it before grilling it – but not anymore! Take a look at these details from Lifehacker:
It’s good to know the proper way to thaw foods, but when it comes to fish, save yourself the time and effort and just cook it straight from the freezer.
The Alaska Seafood Marketing Institute has a whole site dedicated to telling you to skip the fish thawing. You can poach, roast, broil, steam, grill, or saute frozen fish (honestly, from Alaska or not). Just rinse any ice crystals off first.
Besides the time saved not waiting for the fish to thaw, Cooking Light suggests there might be other benefits to this:
I tried it out, rubbing a frozen fillet with my miso marinade and placing it under the broiler. It took a bit of fiddling with timing, but to my surprise, it worked like a charm. In fact, it worked even better than cooking thawed fillets, allowing me to keep more of the center that nice medium-rare while still getting great char outside. It’s the ultimate healthy, easy, and—let’s face it—lazy dinner.
Who doesn’t like lazy dinners? (By the way, your steaks can go from freezer to pan too and come out wonderful.)