Jeanette - Off The Cuff

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Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Sunday, May 8, 2011

Orange Ginger Ahi steaks with Bok Choy

Orange Ginger Ahi Steaks (9)A few weeks ago I tried a recipe for a similar chicken dish with orange, ginger & bok choy, but I wanted to try Ahi steaks, because I just had some delicious seared ahi last night at a restaurant, which usually means I crave it for another 24 hours afterwards.  So I merged the two together here. (This recipe is a little bit of a hybrid between a couple of other recipes on my blog: Mandarin Ginger Glazed Mahi Mahi and Grilled Teriyaki Ahi Tuna –  I just love citrus-savory recipes!)

2 heads of Baby Bok Choy; cut off butt end, and chop into large chunks
1 bunch of green onions, sliced on the diagonal

Orange Ginger Ahi Steaks (5)

Orange Ginger Ahi Steaks (7) 

2 Ahi tuna steaks, thawed and brought to room temperature shortly before cooking

Orange Ginger Ahi Steaks (6) 

Orange Ginger Ahi Steaks (1)
Orange Ginger Ahi Steaks (2)
Orange Ginger Ahi Steaks (4)
1 large  washed orange (Organic, since we’ll be use both the zested rind and the juice)
1-2 tsp of freshly grated ginger
2 tsp soy sauce
2 tsp orange blossom honey
1/2 orange, squeezed for the juice
1 tbsp toasted sesame oil for skillet

If ahi steaks are not defrosted, soak them in cold water until softened, and then remove from vacuum packing (if applicable) rinse & pat dry with paper towels. Let sit to reach near room temperature while you prep glaze.  Ahi should be served medium rare in the middle, so don't let the fish sit out for too long.

Use a zesting tool to grate the rind of the entire orange.  (Avoid getting too deep into the rind as the lighter part of the rind is bitter.) Cut the orange in half after that, and squeeze the juice from half of it into the small bowl, along with the orange zest, honey, soy sauce, and ginger.

Preheat a cast-iron or stainless steel skillet on high for about 3-5 minutes, and pour in the sesame oil right before searing the tuna steaks for 2 1/2 minutes on each side. While one side is searing, spoon on some of the orange-ginger mixture on the top side of the steaks.  After the first 2 1/2 minutes, flip the steaks over, and at that point, toss in your chopped veggies and drizzle a teaspoon of orange-ginger mixture on the other side of the steaks, and scrape out any remaining orange-ginger mixture over the bok choy and green onions and toss it in. (Note, that the steaks could be grilled, but if that is the case, I’d spoon the glaze on after the fish has been removed from the grill so it doesn’t all burn off from the flames. )

After the last 2 1/2 minutes, transfer fish and veggies to a plate and serve with prepared rice of your choosing. Jasmine rice would be very good with this, as would sticky rice, or Basmati.


  1. Do you get your Ahi Steaks from Trader Joe's? I'm thinking you've told me that before but I could be making things up. I'll have to check next time I'm there because this sounds good and fairly simple.

    Keep up the yummy posts!

  2. Actually, I got the bag of Ahi steaks at CostCo (they also have good prices on Mahi Mahi). I think it was a 3 lb bag for about $14... I used to always get the salmon filets to keep on hand in the freezer, but salmon's gone up nearly $10 for each bag lately (It used to be about $18 for a $3 lb bag, and now it's almost $26-27...)So I'm finding different types of fish to eat around here. Yes, it was actually quite simple, and really tasty. You could also tweak the ginger / soy / orange rind ratios if you wanted it more savory, or more tangy.