Quick update on freezing half shell experiment....thawed filets in the fridge then about half way through the day I drained the water out of bag (I had frozen the filets in water) to minimize any fishy taste. Set filets out about 30 minutes prior to cooking and patted dry with a paper towel. Rubbed each filet with melted butter then covered in Tony Cachere's Cajun Seasoning and let them "marinate" while the grill heated up. Grill at 400 degrees, scale side down, till meat flaked easily with a fork. Probably took 10 minutes cooking time as these were small filets. I did not flip them. End result-they tasted GREAT. No fishy taste from the red meat or from being frozen all in the same bag. Even my overly picky kids thought they tasted great.