FEATURED RECIPE CHIPOTLE BAKED COD A quick and easy weeknight alternative to ordinary baked fish that’s sure to please. INGREDIENTS 4 cod fillets (4-6 oz each) 1 Tbsp olive oil 1 cup panko bread crumbs 2 Tbsp freshly chopped parsley 4 Tbsp Tulkoff Chipotle Chili Aioli 4 lemon wedges, for serving DIRECTIONS Preheat the oven to 400ºF. Toss breadcrumbs with the olive oil in a small bowl. Cook in a large skillet over medium heat, stirring frequently until golden, about 3 to 5 minutes. Remove from heat and combine with parsley. Place fish in a lightly greased, 9x13 baking dish. Spread one tablespoon of Chipotle Chili Aioli evenly on the top of each fillet, then top with the bread crumb mixture. Bake for 15-20 minutes or until fish is opaque and flakes easily with a fork. Serve with lemon wedges. Serves: 4 • Prep Time: 10 min • Cook Time: 20 min CLAM DIP APPETIZER Mix together 1 cup of Tulkoff Chipotle Chili Aioli with ¼ cup of sour cream and ¼ cup of softened cream cheese. Fold in two cans (6.5 oz) of minced clams, 2 finely chopped scallions, and ½ cup of chopped red bell peppers. Serve with chips or crackers. SEAFOOD PASTA Toss 16 oz of angel hair pasta with ¾ lb of sautéed shrimp or scallops (or a combination), 1 cup of halved cherry tomatoes, and 2 tablespoons of freshly chopped cilantro. Fold in 1 cup of Tulkoff Chipotle Chili Aioli. Serve chilled as a main dish. SPICY SHRIMP DIP Combine ¾ cup of Tulkoff Chipotle Chili Aioli with ¼ cup of sour cream. Add 1-2 teaspoons of lemon juice for desired dipping consistency. Serve with fried butterfly shrimp. Need more recipes? Have one to share? Go to www.tulkoff.com or scan the QR code for our ever growing database of recipes.