Reply #11: No need to defrost

[yellerpup]

If you're baking it in the oven, just cook it as you regularly would for maybe an extra 5 minutes or so. The fish will flake when you stick a fork in it when it is done. If you are grilling it, put it into the marinade frozen now and cook it after you've marinated it as long as you usually do (or marinate longer, since it is frozen. The acid in the lemon/lime/wine/vinegar causes the ice crystals to melt). I routinely do this with chicken and chops as well, as long as you don't want to serve them rare, you really can't go wrong. Good luck and bon appetit!:) P.S. Since you aren't defrosting you don't have to worry about germ/bacterial contamination, either.