New Items
Published 8/26/16
St Pierre Mini All Butter Croissants 10 ct bag
St Pierre Brioche All Butter Mini Au Pains Chocolat 10 ct bag
Bel Gioioso Italian Cheese Board
Think Jerky Ginger Orange or Sweet Chipotle Beef Jerky
Lamb Fat
New Items, Recipes & Specials
Weekly Specials
Mert’s seafood in the Okemos ice case Friday, August 19th, through Sunday, August 21st
- Fresh USA Wild Caught Halibut Fillets
- Fresh USA Wild Caught Black Sea Bass
- Fresh Ahi Yellowfin Tuna Loin Steak
(* Available every day in the frozen seafood section at the Okemos and Lansing stores)
Good Saturday, August 20th through Sunday, August 28th
1. Ultimate Burger Blend (75% ground beef/25% ground pork) $4.49 lb
2. All Natural Boneless Skinless Chicken Breast $3.49 lb
3. Bulk Fresh Mild Breakfast Sausage $2.99 lb
4. All Natural Bone-In Pork Loin Chops $2.99 lb
Good Saturday, August 13th through Sunday, August 21st
1. Boneless Beef Eye of Round Steak $3.99 lb
2. Boneless Beef Eye of Round Roast $3.99 lb
3. Boneless Beef Center Cut New York Strip Steak $13.99 lb
4. Boneless Beef End Cut New York Strip Steak $11.99 lb
5. All Natural Boneless Skinless Chicken Breast $2.99 lb
6. Fresh Bulk Chorizo (Mexican) Sausage $2.99 lb – great for tacos!
7. Fresh Ground Beef Chuck $4.49 lb
8. Bell & Evans Frozen Chicken Parts 10% off of already reduced retails: Broilers, Boneless Skinless Breast, Bone-In Thighs, Drumsticks, Boneless Skinless Thighs, Organic Boneless Breast, Organic Broilers
Thai-Style Sea Bass
Thai-Style Sea Bass
Ingredients:
4 (5-6 oz) skinless sea bass fillets
¼ teaspoon salt
½ cup lime juice
2 tablespoons fish sauce or soy sauce
1 tablespoon toasted sesame oil
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
2 cups hot cooked rice noodles or rice
Directions:
Rinse fish and pat dry. Measure thickness of fish; sprinkle with salt. Place in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine lime juice, fish sauce/soy sauce, sesame oil, garlic, sugar, ginger, red pepper. Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinade refrigerated for 1 hour, turning bag occasionally. Cover and chill remaining marinade.
Drain fish, discarding marinade in bag. Lightly oil grill grate. Preheat grill to medium heat. Grill fish, uncovered, 4 to 6 minutes per ½ inch thickness or just until fish flakes, turning once.
To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with fresh cilantro.
Serves 4
Prep time 25 minutes
Marinade time 1 hour
Grill time 4-6 minutes per ½ inch thickness