I’m surprised how much frozen seafood still seems to need championing as a great option. Sounds like a topic to delve into for an upcoming Seafood Savvy. Dinner around here would be a lot less interesting if I didn’t always have a couple options in the freezer to pull out in the morning for a quick dinner that night. A couple recent examples: mahimahi fillets quickly marinated, then baked for tacos (had salsa and cotija on hand, plus some great tortillas); and shrimp/chickpeas baked and topped with a quick tahini/lemon/garlic sauce.