I have a freezer with many bags of frozen tilapia, flounder and cod filets. If I want to use fish for a dinner tonight, what's the best way to thaw it? If I'm baking it, can I just cook it from frozen? Is there some rule of thumb for how much time to add in this case? This has stymied me for years. I know the best thing to go is to thaw it in the fridge the night before, but I'm simply not that organized. And I can't predict what everyone else is going to want to eat the next night.
You usually measure it in shots, not teaspoons.
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