Multiple Substitutions

This time of year is difficult for me, this year especially so.  I am physically, mentally, and emotionally wiped out from the school year, and so my motivation has plummeted.  Cooking is not often on my radar, so when the weather is like what was today, I feel compelled to force myself cook.  I sent The Bride a text offering up three options, and she selected the Thai Albacore With Soy-Ginger Butter on page 305.

For those astute viewers out there, you are correct.  The picture above does not contain albacore tuna, but rather swordfish.  I've only ever seen albacore tuna (fresh, not canned) at a fishmonger in Cincinnati once, so I wasn't highly optimistic as I headed to Hyde Park Fish Market.  Sure enough, the only tuna there was Ahi tuna, which is sushi grade.  The fishmonger explained to me (I love this place) that ahi tuna would not be a great replacement because I would be spending far too much money to overcook it, based on what Weber was going to have me do.  For this recipe, he suggested swordfish as a better (and cheaper) replacement.  

The next stop was Kroger, where I would learn that they didn't have another ingredient, the Thai red curry paste.  The closest I could find was Thai garlic chili paste.  I did have the ability to run around to multiple stores looking for the real deal, but what I did not have was the desire.  Remember, I'm exhausted in more ways than one.

Finally, in examining the recipe, I made one last change.  Weber calls for you to melt the butter in a saute pan, and then stir in the soy and ginger.  This didn't really sit too well with me, especially with butter's tendency to break.  Instead, I opted to create a compound butter, using a technique I learned from the French.  First, I had to measure out four tablespoons of butter, which at fourteen grams per tablespoon equaled fifty-six grams.

While the butter was softening to room temperature, I created the marinade.

The best part of the ginger is directly underneath the skin, so use your peeler, but tread lightly.  Digging too deep will result in loss of flavor.

Ginger can be chewy, stringy, and grainy if not cut fine enough.  A microplaner will work wonders for you.

Meanwhile, the swordfish was getting acquainted with the marinade, and the butter was almost ready.

One of my wiser purchases in the last couple of years was a paddle attachment for my stand mixer that has rubber extensions that scrape the sides of the bowl as it it turns.  This is perfect for making a compound butter.

Let it run for a few minutes (yes, minutes).  This will seem too long, but you are waiting for the butter to reach a "creamy" stage.  This will allow the butter to better receive the flavors of your added ingredients.

Once creamy, add in what you need.

Let it run until it becomes homogenous.

A cool trick is to use your paddle to scrape out the bowl.

The swordfish came off the grill with beautiful markings.

I made sauteed zucchini with garlic and ginger for a side, and plated the meal.

The compound butter was dolloped on right before serving, which in my opinion is much nicer than pouring over melted butter.  It offers up more control for the diner.

The marinade did its job admirably.  I thoroughly enjoy Thai flavors, and this used the major ones.  First of all, NEVER smell fish sauce.  It imparts amazing flavor, but is absolutely horrendous.  Garlic and chiles are personal favorites of mine, and the lime really seems to balance and complement them all.  The swordfish displayed all of these flavors impeccably, while still maintaining its independence as the entree part of the meal.   The soy-ginger butter was a lot of fun, and was a reminder to me that I should make these more often, for many different dishes.