The recipes below feature items from this weeks specials!

Heavenly Halibut

Halibut Fillet On Sale - $16.99 per lb

• ½ cup grated Parmesan cheese
• ¼ cup butter, softened  
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 3 tablespoons chopped green onions
• ¼ teaspoon salt
• 1 dash hot pepper sauce
• 2 pounds skinless halibut fillets

1. Preheat the oven broiler. Grease a baking dish.

2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

3. Arrange the halibut fillets in the prepared baking dish.

4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Bourbon Street Rib-Eye Steak

Boneless Rib-Eye Steaks On Sale - $11.99 per lb

• 1 cup water
• ⅔ cup bourbon whiskey
• ½ cup soy sauce
• ¼ cup packed brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice  
• 4 (6 ounce) beef rib-eye steaks

1. 
   

   Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Grilled Greek Chicken

Chicken Leg Quarters On Sale - $.99 per lb

• 6 cloves garlic (or more to taste), crushed or very finely minced
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon freshly ground black pepper
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon distilled white vinegar
• 6 chicken leg quarters
• 1 lemon, cut into wedges
  

1. Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
3. Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.