Freezer clean-out. I found a redfish filet (we call 'on the halfshell' when we filet with the skin and scales still on). It was frozen in water and had a date of 2004 on it. Not sure what I would have, but when thawed it had no freezer burn or bad areas and smell OK.
Scallops were vac-sealed in January.
Coated the redfish evenly with a light coating of Hoover's sauce, a little lemon juice and a liberal sprinkling of Prudhomme's Redfish Blackening seasoning. Grilled flesh down for 3 minutes, then flipped and finished until internal of 120*.
Covered with foil while I got the scallops going. Seared in butter in a CI skillet after the fish was removed. I seasoned with a little sea salt and DP Raging River.
I removed and covered the scallops, added a couple of cloves of garlic, lemon juice and reduced. Removed from the heat and whisked in some cold butter.
Plated: Redfish, scallops and the lemon-garlic butter sauce.
Not bad for a freezer clean-out meal !