This Brilliant Technique Makes Cooking Frozen Fish Twice as Fast (Really)
Here’s a secret: Most fish has been frozen. That’s why buying frozen fish is totally OK—as long as it says “IFQ” (individually quick frozen) on the label. It’s usually better than the “fresh” stuff you get at the seafood counter that’s thawed and sitting out.
Here’s a second secret from our friends at Wild Alaska Seafood: You can cook fillets while they’re still frozen. Whether you’re baking, searing or grilling, you don’t have to thaw them first. Hello, extra hour. We’ll take you back, no questions asked. Here’s how to do it.
What you need: Frozen fish, paper towels, neutral oil (like canola oil), a brush and whatever you’d normally use to cook your fish (whether it’s a skillet and spatula, baking sheet or a grill).
What you do: Rinse the seafood under cold running water and pat it dry with a paper towel. Brush both sides with oil. Then throw it in the pan or oven and cook it until it’s just opaque (you’ll have to add a few extra minutes onto the cooking time).
The results: Tender, flaky melt-in-your-mouth fish in half the time. Let’s have fish tacos tonight.