Thai Yellowfin

I made Thai yellowfin, as opposed to Thai albacore b/c that was what was available. We had it over brown jasmine rice with a Thai influenced carrot salad with some cucumbers mixed in. I agree that the marinades in this book are so simple, yet impart a lot of flavor quickly. Good thing, b/c making this dish was a fiasco. We ran out of gas right in the middle of cooking the fish, so I fired up the cast iron grill pan on the stove, except it got too hot, or the fish had already cooked more than we thought, b/c by the time I sliced it to plate it up it was only slightly pink in the center. I feel so guilty over-cooking such a beautiful piece of fish, but it still tasted great, mostly from the great flavor the marinade gave the fish. I agree that the butter sauce wasn't really necessary, but it did add a little moisture to the slightly dry fish and rice. I did add some extra ginger and soy sauce, along with some lime zest, to the butter sauce, per your suggestion. I imagine that it just tasted like salty melted butter without that extra spice.

The carrot salad when wonderfully with the fish. I made a vinaigrette that had sweet Thai chili-garlic sauce, lime juice, rice wine vinegar and some olive oil. I tossed that with grated carrots, thinly sliced English cucumber, parsley and some mint. The fish with a bit of carrot salad made and excellent bite. I'm so glad we tried the carrot salad in Moosewood, it is such a simple, versatile and yummy dish! I made a big batch of it up for camping this weekend, too.