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!

Here is a recipe I had the pleasure of devouring 30 minutes after I started making it. I suggest using turkey bacon, but regular bacon works too.

Nutritional Info: Makes 2 servings: 420 Calories, 23g Fat, 7g Carb, 44g Protein – Calculated using turkey bacon.

Cook Time:
35 min

Ingredients:
12 scallops (about 1lb.)
12 slices of turkey bacon (recipe works with regular bacon as well)
Olive oil
Salt
Pepper

What You’ll Need:
1 oven-safe pan
Toothpicks

Reference Photos:

Directions:

1. Preheat the oven to 425 degrees.
2. Wrap the scallops with bacon. 1 slice per scallop. Immediately secure the bacon to the scallop with a toothpick.
3. Heat the pan on the stove to medium-high. Add a tablespoon of olive oil. Place the wrapped scallops onto the pan and let cook for 5 minutes.
4. Using a pair of tongs, flip the scallops and let them cook another 5 minutes.
5. Flip again and transfer to the oven. Cook for 15-20 minutes.
6. Take out of the oven and serve!

Oh, and don’t forget your monacle.

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!

NOTE: Makes 2 servings: 467 Calories, 16g Fat, 46g Carb, 26g Protein

Seasonings:
Basil
Oregano
Season salt
Cayenne pepper (if you want more of a kick)

What You’ll Need:
1 pan
1 pot
Strainer

TIP (click links for pictures): Shrimp still shelled? There’s a super easy way to take care of that: grab the tail of the shrimp, near the bottom. Pinch the legs, near the meaty part, as if you were squeezing the shrimp out of the shell. Voila! It’ll pop right out.

Reference Photos:

Directions:

1. Put a few tablespoons of butter, a few pinches of basil, oregano, cayenne, and season salt into a small bowl and put it in the microwave to melt it.
2. Stir and pour over peeled shrimp.
3. Boil water in a large pot. Heat a skillet with a couple tablespoons of olive oil and minced garlic.
4. Add shrimp to skillet once it gets hot, and add pasta to boiling water. Keep shrimp moving every couple minutes to brown it. After about 5 minutes, add a couple ounces of beer to the shrimp.
5. Strain cooked pasta.
6. Leave shrimp in skillet and add pasta, a tablespoon of olive oil, and a cup of spaghetti sauce.
7. Sautee for 5-10 minutes, stirring occasionally until the noodles begin to crisp.
8. Split into 2 portions and serve!

Add some green (a bay leaf, some basil) if you want to pretty it up. Enjoy, dudes.