Removing skin and scales from redfish that was previously frozen

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Is this possible?

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Do they have a knife?

I did it the other night(rain storm changed the recipe from scale side down on the grill to pan sauteed.)

Just use a fillet knife or a thin slicer to remove the flesh from the skin. Works easy.

Fillet knife, and you may have a blood line on the skin side inner surface to cut out if it is a big fillet.

Use a thin bladed electric knife just like you would use a filet knife. Blacken in a dutch oven or similar, as hot as it will get. Turn on oven fan if indoors. Use a little olive oil on redfish so it wont stick.

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Count Chocula

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Well I missed that picture of brother Nagin.

You can cook them on a sheet pan in the oven while still on the scales.

For blackened I melt two sticks of butter and season with Tonys. Get a dry cast iron pot hot (but I don't get it white hot) outside. Dredge filets through the melted butter and toss into skillet, bout a minute or so on each side then remove.

Between batches use a paper towel to wipe the burned butter out of the skillet.