Directions: Season fish with blackened seasoning, pepper and drizzle with lemon juice. Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Serve with lemon wedges. Serves 4 From prep to table 20 minutes
Clancy’s Hot Sauces (Made in Michigan) hot, mild, extra hot Fully Cooked Medium Stone Crab Claws Palacios Cured Spanish Chorizo – authentic from Spain – mild or spicy Honey Mustard Pepitas Brazils Nuts (Made in Michigan) Mama C’s Hot Creole Sauce (Made in Michigan) Usinger’s Skinless Fully Cooked Knackwurst Remember to always look for the green Made in Michigan tag to know it’s made in our great state!
Ingredients: 1 cup chopped onion 1 cup dry red wine or beef broth ¾ cup soy sauce ½ cup olive oil, divided 4 ½ teaspoon minced garlic, divided 1 ½ teaspoon ground mustard 1 ½ teaspoon ground ginger 1 ½ to 2 pounds flank steak 1 medium sweet red pepper, cut into 1 inch strips 1 medium sweet yellow pepper, cut into 1 inch strips 1 medium red onion, thickly sliced ¼ teaspoon ground black pepper 6 French rolls or other sub sandwich size rolls
Directions: In a small bowl, combine the onion, wine, soy sauce, ¼ cup olive oil, 2 ½ teaspoon garlic, mustard and ginger. Pour 1 ¾ cups into a large resealable plastic bag; add the steak. Pour remaining marinade into another bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally. Drain and discard marinade from steak. Lightly oil grill grate. Preheat grill to medium heat. Grill steak, covered, for 6-7 minutes on each side or until meat reaches desired doneness (medium rare is 145 degrees F.) Drain and discard marinade from the vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place, cut side down, on grill for 2-3 minutes or until golden brown. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Serves 6 Prep time 25 minutes Marinating minimum 3 hours Grill time 25 minutes
