One Fit Geek

Here is a simple way to add more fish to your weeknights menu. This is the recipe I used to introduce fish to my sons. The sake is optional and you can substitute the tamari sauce by soy sauce. But if you happen to have these ingredients at hand be sure to use them as they each add their own subtle flavor to the mix.

serves 2

ingredients

• 2 tbs tamari sauce
• 1 tbs soy sauce
• 1 tbs sake (optional)
• 1 garlic clove, crushed
• fresh ginger, 1 inch piece, grated
• 1 lime, zest and juice
• 2 yellowtail tuna steaks, 1 inch thick
• ground pepper
• 2 tbs grilled sesame seeds

Prepare a seasoning marinade by mixing the first six ingredients together in a small bowl or in a measuring cup. Set aside.

Rinse the tuna steaks under running cold water. Pat dry with absorbing paper towels. Coat one side of each tuna steak with ground pepper. Gently rub into the flesh. Turnover and repeat on other side.

Pour half of the marinade into a container only large enough for the tuna steaks to fit. Place the tuna steaks in the container and pour remaining marinade over the steaks. Cover and refrigerate for at least one hour.

Place sesame seeds in a plate. Take the tuna steaks out of the marinade, shaking off excess liquid. Coat the tuna steaks in sesame seeds by dipping each side in the sesame seeds.

Cook the tuna steaks on a grill or in a hot pan, 1 to 3 minutes on each side. Adjust cooking times according to your own tastes and the equipment used. Tuna is at its best when only crispy on the outside and pink or red inside.

During the winter months, I use a panini type grill set to maximum temperature to grill both sides at the same time, for about 3 minutes.

Serve with rice, your favorite vegetables and wasabi paste.

Here is a simple, heart warming dinner the whole family enjoys. It is based on red venison meat, one of healthiest alternatives to the common red meat.  I have picky eaters at home and found that if I substitute venison for beef in just about any recipe, they will eat all their plate and even ask for more.

Serves 4

OneFitGeek: Red Venison Paprika Meatballs

Ingredients

• 500g ground venison
• 2 tbs canola oil
• 2 onions, chopped
• 1 sweet pepper, red, yellow or orange, cut into strips
• 2 tomatoes, cut in pieces
• 2 tbs tomato paste concentrate, from tube (optional)
• 3 tsp paprika powder
• 2 medium potatoes, cut in cubes
• 2 medium sweet potatoes, cut in cubes
• salt
• pepper
• hot water

Directions

Divide meat into about 24 small balls. Heat oil in a large pan and sear the meatballs, moving them around until a crust forms, about 5 minutes. Set aside.

Using the same pan, grill onions and sweet peppers for a few minutes. Add tomatoes and keep grilling for one more minute. If using tomato paste, add it at this time.

Put the meat balls back into the pan. Add hot water to cover, add paprika and mix with a spoon. Bring to a boil. Cover, reduce heat and let simmer for one hour.

Add potatoes and sweet potatoes. Cook for another 30 minutes. If you do not want the sweet potatoes to get too mushy, you can wait and add them in the last 15 minutes instead.

Meatballs will be tender and moist.

OneFitGeek: Red Venison Paprika Meatballs – Searing

OneFitGeek: Red Venison Paprika Meatballs – Grilling Vegetables

OneFitGeek: Red Venison Paprika Meatballs – Simmering

My wife lived for a year in Mexico and brought back this chunky guacamole recipe.

Serves up to 6 guests as an appetizer. Also great for a snack for 2 at the end of the day when we know we will not have dinner until later that evening. And from time to time, I will eat the whole recipe by myself with a tall beer and it will be my dinner.

OneFitGeek: Chunky Guacamole

Ingredients

• 1 large ripe avocado, Hass variety
• 3 cocktail onions, finely diced or 2 tbs chopped sweet onion
• 6 cherry tomatoes, mixed colors if available, seeds removed
• 1 tbs lemon juice, freshly squeezed
• Tabasco sauce, to taste

Notice there is no oil, no salt, no garlic powder and no pepper in this recipe.

Directions

Using a paring knife, cut avocado in half, lengthwise. Twist open and remove pit. Cut through the flesh with the paring knife, both ways across, making squares.

Pull back the skin and push the sliced avocado flesh into a bowl.

Add onions, tomatoes, Tabasco sauce and lemon juice.

Slightly blend with the knife, cutting through the mixture. This method leaves large chunk pieces of avocado.

Serve immediately with tortilla chips or crackers. Enjoy!