I was walking through Vons today and stumbled upon some Ahi (or “yellowtail“, for all you non-Hawaiians) tuna for 6 bucks per filet. I couldn’t resist. A ginger root and a green onion later, this is what I had for dinner.

Nutritional Info: 390 Calories, 19g Fat, 10g Carb, 34g Protein.

Cook Time:
15 min – You may want to allow an hour ahead of time to prep the marinade and allow the fish to sit in it in the refrigerator.

Ingredients:
2 5-7 oz ahi tuna steaks, about 3/4″ thick

For marinade:
2 tablespoons olive oil
1 tablespoon grated ginger root (you’ll only need a small to medium bulb) **
2 tablespoons minced garlic
2 tablespoons soy sauce
1 green onion, sliced
Roasted sesame seeds for garnish (optional)

** How to grind a ginger root:
First, peel a medium bulb. If you don’t own a special tool for grating/zesting a ginger root, just use the finer side of a cheese grater (smaller holes), it’ll work just as well for this. Grind it down with the grater till you have about a tablespoon-worth. You’re done! So much less intimidating than you thought, right?

What You’ll Need:
1 small mixing bowl
1 large pan

Reference Photos:

Directions:

1. Mix all the ingredients for the marinade.
2. Place the fish in a tupperware and cover in the marinadeand green onion slices. Seal and place in the refrigerator for about an hour (if you have the time).
3. Heat the large (non-stick) pan on medium high. Let it heat for a solid 2 minutes. Add fish to the pan.
4. Sear the fish for 1 minute on each side. Ahi will still be raw in the middle. If you like it a little less raw, increase sear time to 1.5-2 minutes per side.
5. Slice the fish into 1/4″ strips.
6. Serve it up! I served with rice, but you can also use fennel, lettuce, or even plain. Sprinkle with roasted sesame seeds(optional) and garnish with the green onion slices.

Damn, who knew this would be so painless? Oh – and if you have the option, always try to support sustainable fisheries. It’s a bit more effort, but well worth it to make sure this fish exists the next time we want to make it. Check this site out for more info: Seafood Watch. Enjoy, dudes!

This recipe is super quick. The garlic topping has an awesome crunch that adds to the overall texture and flavor of this fish making it mouthwatering AND impressive.

Do work, dudes, this one’s got it all – quick, healthy, delicious, impressive, and totally bachelor friendly.

Nutritional Info: Each fillet: 596 Calories, 44g Fat, 4g Carb, 36g Protein – Calculated using margarine instead of butter.

Cook Time:
20 min

Ingredients:
2 4-6 oz. swordfish steaks
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/2 teaspoon peppercorn (easiest to buy the “Peppercorn Medley” grinder from the store)
1/4 cup room-temperature butter (or margarine)
2 tablespoons minced (fresh if you can) garlic
2 teaspoons fresh (or dried) chopped parsley – you can substitute with Italian seasoning

What You’ll Need:
1 oven-safe skillet
1 small mixing bowl

Reference Photos:

Directions:

1. Preheat oven to 400 degrees.
2. Mash together the garlic, butter, lemon juice, and parsley.
3. Heat your oven-safe skillet on medium high. Let heat for a minute or so, in the mean-time, sprinkle some peppercorn and a bit of salt onto the steaks.
4. Add olive oil to the skillet. Then, add fish and sautee for 3 minutes.
5. Flip fish and immediately transfer to oven. Cook at 400 degrees for 10 minutes.
6. Take out fish and plate separately. Add butter/garlic mash to the pan and satuee on medium high, stirring continuously, scraping up the browning bits from the bottom of the pan and stirring back into the sauce.
7. Once the sauce is browned (about 6 or 7 minutes) – spoon over the fish and serve.

Also – if you have the option, always try to support sustainable fisheries. It’s a bit more effort, but well worth it to make sure this fish exists the next time we want to make it. Check this site out for more info: Seafood Watch. Enjoy, dudes!

I paired mine with an AWESOME sauteed spinach recipe: http://thebachelorchefs.com/sauteed-spinach/.

Also, you can use fresh or dried ground basil – either way, it will work. The ground way is a lot cheaper.

NOTE: Each fish fillet: 328 Calories, 25g Fat, 2.8g Carb, 19g Protein.

Cook Time:
15 min

Ingredients:
2-4 Halibut (or cod if you’re going the cheap route) steaks.
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons basil
1 tablespoon minced garlic

What You’ll Need:
1 skillet
1 small mixing bowl

Reference Photos:

Directions:

1. Add all of the ingredients into a small mixing bowl and mix well.
2. Spread about 1 tablespoon of the sauce onto each fish fillet.
3. Heat a pan to medium high. Add a tablespoon of olive oil. Add the fish.
4. Let saute on medium-high for 4 minutes per side.
5. Plate the fish and serve!

Also – if you have the option, always try to support sustainable fisheries. It’s a bit more effort, but well worth it to make sure this fish exists the next time we want to make it. Check this site out for more info: Seafood Watch. Enjoy, dudes!