When thawing meat I haven't got time to leave, or don't want to put in the microwave (particularly fish) I tend to put it on a metal tray on the biggest metal surface I can find - in my case, the not-switched-on metal hob of the metal cooker. It's not a good idea for an extended period of time or large items, but it works very well with smaller pieces of meat and fish (yesterday's whole sea bass was completely thawed in under an hour).
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