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8/25/17 New Items

Nestle Slow Brewed Unsweetened Tea
Sauce Gone Wild Hickory Honey Mustard Gold BBQ Sauce (Made in Michigan)
Sauce Gone Wild Spicy Garlic BBQ Sauce (Made in Michigan)
Monroe Organics Tricolor Carrots (Grown in Alma, Michigan)
Monroe Organics Tricolor Cherry Tomatoes pint (Grown in Alma, Michigan)
Bell’s Amber Ale (Made in Michigan)
Bell’s Octoberfest (Made in Michigan)
Founder’s Mosaic Promise (Made in Michigan)

Mango-Lime Grilled Hebi Loin (Hawaiian Spearfish)

Hebi is a species of Marlin that has a unique flavor described as nutty, citrus, and chicken-like, with an amber colored flesh that is softer and more delicate than most other bill fish species which cooks up white. It has a mild flavor and is often grilled, although it can be cooked in a variety of ways.

Ingredients:
2 large unripe, firm mangos, peeled, pitted
¼ cup lime juice
½ cup cold water
1 teaspoon cracked black peppercorns
2 teaspoons coarse salt
2 garlic cloves
4 (6 to 8 oz) hebi steaks
2 tablespoons olive oil, divided
1 large unripe, firm mango, peeled, pitted, cut into ½ inch slices
Italian flat parsley for garnish (optional)

Directions:
Marinade: blend the mango, lime, water, black pepper, salt and garlic – puree on high speed for about 30 seconds.
Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and turn to coat, refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
Grilling: preheat the grill to high heat. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the fish over. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley (optional).
Serves 4
From prep to table 1 hour 20 minutes

8/26/17 Specials

Okemos Seafood on Ice Case starting Thursday, 8/24/17.

Check out our Facebook and E-Newsletters for fresh seafood all week.

Everyday is fresh seafood & shellfish day at Mert’s Meats!

Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Canada Whitefish
Farm Raised P.E.I. Blue Mussels

 

 

 

 

Good Saturday, 8/26/17, through Monday, 9/4/17 (Labor Day)
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.Fresh Brats & Beer Brats $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Loin Chops $2.99 lb
4.Norwegian Farm Raised Atlantic Salmon $10.99 lb (save $3 per pound!)

Okemos Seafood on Ice Case Thursday, 8/17/17, through Sunday, 8/20/17

Watch for more seafood newsletters each Monday also as we replenish the ice case every Monday and Thursday with fresh seafood and shellfish. 

Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Farm Raised USA Striped Bass
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Canada Yellow Lake Perch
Farm Raised P.E.I. Blue Mussels
Fresh Wild Caught Mexico Black Grouper
Fresh Wild Caught Panama Snapper

 

 

 

 

 

Good Saturday, 8/19/17, through Sunday, 8/27/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Loin Chops $2.99 lb
4.Boneless Beef Rump Roast $4.99 lb

Good Saturday, 8/12/17, through Sunday, 8/20/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Shoulder Roast or Whole Pork Shoulder $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb

8/18/17 New Items

Brandon’s Butter Garlic Chicken Sausage
Back In Stock:
Local Epicurean Infused Pastas

Grilled Striped Bass

Ingredients:
¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Coarse salt
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)

Directions:
Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
Serves 4
From prep to table including marinade time 1 hour+

Monday, 8/14/17 Fresh Seafood

Okemos Seafood on Ice Case Monday, 8/14/17, through Wednesday, 8/16/17

Fresh Farm Raised USA Striped Bass Fillets
Fresh Wild Caught USA Halibut
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Little Neck Clams

8/11/17 New Items

Brandon’s Dry Aged Filet Mignon – beautiful!
Burgdorf’s Winery (Michigan Made): Wolverine White, Un-Oaked Chardonnay
Newby Teas of London 25 ct tea bags: Chamomile, Darjeeling, Earl Grey, Jasmine Blossom, Rooibos Orange, Peppermint
Dearborn Meats (Michigan Made): Red Hot Franks, Ring Bologna, Hot Headcheese, Sliced Canadian Bacon

Okemos Seafood on Ice Case Thursday, 8/10/17, through Sunday, 8/13/17

Watch for more seafood newsletters each Monday also as we replenish the ice case every Monday and Thursday with fresh seafood and shellfish. 

Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Rainbow Trout
Check out the frozen tortilla/chipotle crusted tilapia fillets – great for fish tacos – spiced just right.  Just put in foil on your grill, or in your oven, crumble and your fish is ready for tacos.

Good Saturday, 8/12/17, through Sunday, 8/20/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Shoulder Roast or Whole Pork Shoulder $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb

Good Saturday, 8/5/17, through Sunday, 8/13/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef Eye of Round Steak or Roast $4.99 lb
4.Fresh Bratwurst or Fresh Beer Brats $3.99 lb

Grilled Lemon-Basil Snapper & Roasted Peppers

Ingredients:
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
Cooking spray
fresh chives (optional)

Directions:
Preheat broiler.  Cut bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 12 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 15 minutes.  Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk.  Add pepper strips; toss well.  Let stand 1 hour.  Drain peppers, reserving marinade.
Coat grill rack with cooking spray.  Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade.  Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates.  Top each serving with a fillet.  Garnish with fresh chives if desired.
Serves 4
From prep to table (including marinade time) 90+ minutes

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