Fourth, thaw out one portion the night you are going to eat it. In the morning, marinade it in something acidic, such as lemon or lime juice. After it has marinaded for a few hours, slice it very thin and cook it in a pan with a little oil, flipping or stirring it frequently, for only one minute.
Fifth, put whatever kind of nuances on this approach you want to make it more appealing. Add whatever spices you want or additional ingredients (such as sauteed garlic and onions, if that's your thing).
For the chemistry buffs out there, I'm not sure exactly why these things work, but I think part of it is that liver is high in glutathione and other thiols, which are easily oxidized during extended storage and heating. I suspect oxidation of thiols contributes to the off-taste often experienced when eating liver. Acidic environments protect thiols from oxidation by keeping them protonated. Minimizing unfrozen storage and heat during cooking also protect thiols from oxidation.