The recipes below feature items from this weeks specials!

Spicy Baked Cod Fillets

Tru Cod Fillets On Sale - $7.49 per lb

• 2 tablespoons plain non-fat yogurt  
• 1 teaspoon ginger-garlic paste
• 2 tablespoons tandoori masala paste
• 2 teaspoons canned pureed tomatoes
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 5 tablespoons lemon juice
• 1 egg, beaten
• 2½ tablespoons cayenne pepper, or amount to taste
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt, or to taste
• ½ teaspoon fresh-ground black pepper
• 5 (6 ounce) cod fillets, rinsed and dried with paper towels
• 2 teaspoons butter
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh cilantro, for garnish
• 1 lemon, cut into wedges
• ½ red onion, thinly sliced

1. Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.

2. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.

3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.

4. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.

Richard's Chicken Breasts

Boneless, Skinless Chicken Breasts On Sale - $1.99 per lb

• 8 skinless, boneless chicken breast halves
• ½ cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1 tablespoon butter  
• 1 tablespoon olive oil
• ¼ cup Marsala wine
• 1 cup chopped portobello mushrooms
• 1 cup chopped onion
• 1 teaspoon dried rosemary
• 4 slices mozzarella cheese

1. Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)

2. Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.

3. Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!

Chipotle Crusted Pork Tenderloin

Pork Tenderloin On Sale - $2.99 per lb

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chipotle chile powder
• 1 1/2 teaspoons salt
• 4 tablespoons brown sugar
• 2 (3/4 pound) pork tenderloins
  

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.