Metropolitan Seafood Company, Clinton, NJ

October 11, 2011

Good morning to all of our beloved friends and clients who now will definitively have answered the age old argument of whether or not size matters

Well fellow travelers, the findings are in and thanks to our friends at Innuendo Marketing the latest surveys have revealed that 97% of all Seafood customers find a larger fish market more satisfying. And an astounding 98% of those who favored a larger market did report that with the extra room they are more apt to let go of their culinary inhabitations...Oh my. The 2% who favored the larger store but showed some trepidation over the size, reported a nervous anticipation over a larger Oyster selection.

Surprisingly the 3% who did not find a Larger Fish Market more fulfilling admitted to a steady diet of Oscar Mayer “Lunchables” and 1% of them finding the ”Cheddar Stick” too flavorful.

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Blackened Mahi Pita Wrap

Grilled Blackened Mako Shark Steak with

Oven Roasted Vegetables and Tangy Tartar on a Fresh Baked Pita Bread

With a choice of Soup*

Fried Oyster “Po Boy” Sandwich

Panko Crusted Oysters with Lettuce tomato and Tangy Tartar on a fresh Baked Roll

With a choice of Soup*

Grilled Ginger Lime Organic Salmon

Over a mixed Field Green Salad

With a Choice of Soup*

Panko Crusted Scallops over our Classic Caesar Salad

Of course the dressing and croutons are homemade, that’s how we roll

With a choice of Soft Drink**

$15

Metro’s Fish Cake Roll

Our Golden Homemade Fish Cake

(Our Fish Cake Kick most other Crab Cakes Butts)

With Lettuce Tomato and Tartar Sauce on a Fresh Baked Portuguese Roll

With a Choice of Soup*

Mussel in White Wine and Garlic

Steamed PEI Mussels in a herbed Wine sauce with locally baked Artisanal Bread

(For those Folks who love fish eaters but not fish)

Grilled Chicken Tacos

Grilled White Meat Chicken served on a flour tortilla with lettuce, tomato and your choice of Baja Sauce, Pico de Gallo and a side of Pickled Jalapeños and Onions

With a Choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

To all of our fellow travelers South West, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

Get a Great Original Metro Recipe for Any of These Fish

Just Click Here, There Are Over 600

To all of our Pennsylvania Travelers this will be the last Friday (10/15/11) at the Ottsville Farmers Market. Of course we will end the season with a gorgeous selection of Seafood for the folks of Bucks County…the Market Hours will be from 4:00 to 8:00pm. Should you need anything in particular held for you, please feel /free to call the Main store at 908-735-5121

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-840-4332) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Local Porgies (Scup), Skate Fillet, Dry Day Boat Sea Scallops, Nova Scotia Halibut Fillet, Sushi Grade Fluke and Flounder, Swordfish, Bluefish, Maine Sea Bass, New Bedford Hake fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the Waters of the World: Portuguese Sardines, Imported Dover Sole, New Zealand Cockles, Hamachi (Yellow-Tail), Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Mediterranean Branzini (Branzino), Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: American Red Snapper(See Recipe Below), Golden Tilefish, Sushi Grade Spanish Mackerel, Sushi Grade Ahi Tuna, Pink Grouper, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Fresh Organically Farmed Atlantic Scottish Salmon(See Recipe Below), Icelandic Arctic Char, Costa Rican Tilapia Fillet, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Columbia River King Salmon(See Recipe Below), Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

Seared Snapper Arugula & Mushrooms

Serves 4

This is way too sexy sounding for a regular week night oh love filled fishman…I know, the next thing you know you will be having a cocktail hour before dinner and maybe a meaningful conversation with a loved one…Oh, the horror! Seriously, this one is easy and yes dare I say amorous…so for the love of Pete, enjoy it…I give you permission.

Ingredients

4 Red Snapper fillets 6 to 8 ounces each scaled and pin bones removed: Relax, we do that part; you could also use with great success Porgy, Branzino or Tilapia fillet

2 tablespoons of olive oil

2 large or 4 small shallots, minced

½ pound of cremini (Baby Bella) mushrooms sliced thin. You could also use Shiitakes or Oyster mushrooms…are they available at Metro…heck yeah little chef.

1 package (5 ounce) package of Baby arugula…yes we have that also

1 teaspoon of sherry vinegar

Salt and pepper

How it’s done

Season the Snapper fillets well on both sides with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until quite hot. Sear the Snapper fillets, flesh side down first, until lightly browned on both sides about 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 2 tablespoons of butter to the pan. When it’s foaming, add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Sauté until the mushrooms are well browned, 2 to 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted about 30 to 45 seconds. Add sherry vinegar, toss and season to taste with salt and pepper. To serve, gently arrange arugula-mushroom mix on top of the Snapper fillets…then lovingly gaze upon your guests with your “come hither” eyes…unless of course it’s one of your kids, then you just bought them six solid hours of therapy.

Pan Seared Salmon with an Orange Salad

Serves 4

File this one under, F for Freaking Easy…not only is the 20 minutes start to finish dish delicious, light and healthy but the vitamin C from the Orange will certainly wipe out any chances of your loved ones contracting Scurvy…oh yeah, this silent killer is still around.

Ingredients

For the Salmon

1 teaspoon of Smoked Paprika

1 teaspoon of Salt

½ teaspoon of Cumin

Pepper

Olive oil

4 fillets of Salmon 6 to 8 ounces each with the skin removed: This job will be performed with professionalism and love at Metro Seafood & Gourmet

For the Orange Salad

2 Oranges peeled and segmented with a knife

½ of medium red onion thinly sliced

¼ cup of chopped flat leaf Parsley

2 tablespoons of olive oil

2 tablespoons of sherry vinegar

Salt and pepper

How it’s done

For the Orange Salad

In a medium bowl combine orange segments, onion, parsley and toss with the olive oil and vinegar and season to taste with salt and pepper; set aside.

For the Salmon

Preheat a heavy skillet or grill pan to medium-high heat.

In a small bowl combine the smoked paprika, salt, cumin and pepper to taste.

Brush both sides of the Salmon fillet with olive oil and sprinkle with season mix.

When pan is hot, sear fillets, flesh side down first for 5 minutes then flip and cook for another 4 minutes or until just opaque when fork tested.

To serve, transfer Salmon fillets on to serving plates and top with Orange salad.

I know…how proud of yourself are you right know…son of a…I promised I wasn’t going to cry today…Oh, what the heck…hold me.

October 10, 2011

Good morning to all of our beloved friends and clients and now that the dust has settled a bit, I would be remiss if I didn’t publicly thank all the lovely folks who have bestowed gifts on us for the opening of our new Store in Lebanon

As for the gorgeous plants and flowers that I received I’m told that they spiritually uplift a work environment and promote a glowing Feng Shui deliciousness….yum. And to all of those thoughtful friends who’s gift of Champagne and other libation stoked many celebratory fire to you I am indebted. But one gift that truly delivered a soul punch froth with the kindness and human empathy so lacking in todays hectic lives, was Mrs. Philsons Soap on a Rope...”Brut” scented no less. Thank you kind lady for trying to keep the house of Metro refreshingly cleansed.

I really hope you find the time to prepare today’s Middle Eastern inspired Shrimp dish as well as Enjoy the easy Skate and Mushroom dish

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro’s Spicy Cajun Catfish Roll

A Golden Fried Panko Crusted Catfish with Lettuce Tomato, Pickle and Spicy Mayo on a fresh Baked Portuguese Roll

With a choice of Soup*

(enjoy your nap after lunch\)

Grilled Citrus Herb Wild Coho Salmon on Top of a Classic Caesar Salad

With a choice of Soft Drink**

$15

Metro’s World Famous Fish-N-Chips

(Lunch Portion)

Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar

Grilled Ginger Coho Salmon Pita Wrap

Grilled Wild Coho Salmon with Oven Roasted Veggies and Wasabi Sauce on locally baked Pita

Grilled Grouper Tacos

Grilled South Western Spiced Pink Grouper served on

a flour tortilla with lettuce, tomato,

Baja Sauce, Pico Gallo sauce and Pickled

Jalapeños and Red Onions on the Side

With a Choice of Soft Drink**

$10

Grilled Sesame Soy Day Boat Halibut over a Mixed Field Green Salad

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Grilled Ginger Lime Chicken

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

To all of our Pennsylvania Travelers we will be at the Ottsville Farmers Market again this year with a gorgeous selection of Seafood for the folks of Bucks County…The Ottsville Farmers Market is open Friday’s only, from April 29th 2011 till October 15, between 4:00 and 8:00pm. Should you need anything in particular held for you, please feel free to call the Main store at 908-735-5121

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Skate Fillet(See Recipe Below), Live Uni in the Shell, Dry Day Boat Sea Scallops, Nova Scotia Halibut Fillet, Sushi Grade Fluke and Flounder, Swordfish, Whiting, Bluefish, Maine Sea Bass, New Bedford Hake fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the Waters of the World: Imported Dover Sole, New Zealand Cockles, Hamachi (Yellow-Tail), Fresh-Never-Frozen Wild Caribbean Hopper Pink Shrimp(See Recipe Below), New Zealand Scampi’s, Mediterranean Branzini (Branzino), Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Sushi Grade Spanish Mackerel, Red Drum (Red Fish), Florida Pompano, Sushi Grade Ahi Tuna, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Icelandic Arctic Char, Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: Fresh Never Frozen Alaskan Spot Prawns(See Recipe Below) (limited Supply please call for availability), Wild Alaskan Coho(Silver) and Columbia River King Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

This Week’s Half-Shell Selection

East Coast: Fisher’s Island (Fisher’s Island, New York)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

Chincoteague (Cherry Stone, Virginia)

Belon (Maine)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Miyagi (Washington St.)

This Weekend's Local Artisanal Cheeses

Please don’t hesitate to ask for a taste!

Bobolink Dairy Milford NJ

Drumm: Semi-soft grass fed cow’s milk cheese, full-bodied and earthy

Valley Shepherd Creamery Long Valley NJ

Califon Tomme: Aged 3+ months, this creamy, Tangy Cheese reminds me of a young-aged Gouda Style. Delectable melt-ability

Tewksbury: Aged 12+ months, this gem from the Cave is both nutty and full-flavored, while still representing the purity of the milk throughout

Shepherd’s Basket: Aged 5+ months, this sheep’s milk cheese is made using our own lamb rennet, imparting a distinctive, well layered

flavor with a beautiful, basket rind

Nettlesome: Cave aged 4+ months, with the unique addition of Stinging Nettles…herbaceous and truly memorable

Oldwick Shepherd: Aged 5+ months, this sheep’s milk cheese is nutty, full flavored, and undeniably sheep! Baaaah

Valley Thunder: Aged 10+ months this cheese is produced with great love and care first draped in cloth, then aged to pay homage the heartiest British Cheddar Makers

Lebanon Cheese Company

Ricotta

Mozzarella: Two of the Best Local Cheeses you will ever Have!

Pan-Fried Skate Fillet with Wild Mushrooms and Cilantro

Serves 4

Clients always ask me to describe the flavor of Skate and more often than not, I profess that it has the unctuous texture of Scallops with the mild flavor overtones of Sole.

And other times I will be unguarded enough to reveal that it’s like “Soul Kissing” a mermaid…both are accurate

Ingredients

4 Skate fillets 6 to 8 ounces each: you can also use with great success Flounder, Sole or even Tilapia

Salt and pepper

1 teaspoon Olive oil plus a ¼ cup

1/2 cup of dry Sherry

4 garlic cloves, finely chopped

1 pound either Baby Bella, Oyster, Shitake or a combination of all sliced thin…of course we have these at Metro

1/2 cup finely chopped cilantro

How it’s done

Season the Skate fillet with salt and pepper. In a large non-stick skillet, heat the teaspoon of olive oil until smoking. Add the skate fillets and cook over high heat, turning once, until browned, about 2 to 3 minutes per side and then transfer them to a platter and keep warm. Reduce the heat to moderate and add the ¼ cup of olive oil and sauté the garlic for about 2 minutes being careful not to burn it. Next add the mushrooms, season with salt and pepper and cook, stirring, until almost all the liquid has evaporated and the mushrooms are golden brown, about 10 minutes. Turn the heat to high and add the Sherry and cook until almost evaporated about 5 minutes, scraping up any browned bits. Lastly stir in cilantro and season with salt and pepper and remove from the heat.

To serve, spoon the Mushroom Sauce over the Skate fillets and put on the biggest ring you own to give your adoring dinner guests something to kiss after dinner…really

Pan Seared Shrimp over a Bulgur and Fava Bean Salad with a Pomegranate Dressing

Serves 4 to 6

Believe me fellow travelers, there are times you say to yourself…”For the love of Pete man, I’m up to my Scaloppini with Italian dishes!... I just wish sometimes I could flex my Middle Eastern culinary prowess.” Well get ready little chef to pose like Mr. Universe on this “Juiced” and very sexy dish… oh yeah, don’t forget to tan before posing.

Ingredients

For the Dressing

1/4 cup pomegranate molasses…Available at Metropolitan Seafood & Gourmet…nice plug…oh don’t worry there’s more

3 tablespoons olive oil

2 large garlic cloves

For the Fava Bean Salad

3 tablespoons olive oil

1 1/2 cups chopped onion

2 cups small grain bulgur wheat…available at Metro

2 cups fish stock; you could also use chicken stock…both available and made with love at Metro

3 pickled jalapeño peppers, thinly sliced into rounds…yes we have these also

1-14 ounce can of Foul Moudammas…what the? Simmer down little chef it’s just Egyptian Fava Beans available at Metro Seafood & Gourmet

¾ cup of chopped fresh basil

3 scallions sliced thin

3 Plum Tomatoes seeded and chopped about 2 cups

1/2 cup walnuts, toasted, chopped

For the Seared Shrimp

1 ½ medium shrimp peeled and deveined with the tails removed

2 tablespoons of olive oil

1 teaspoon of Sumac…a lemony spice found at…that’s right at Metro…love the shameless plugs

Salt and pepper

How it’s done

For the Dressing

Combine pomegranate molasses and olive oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season the dressing to taste with salt and pepper.

For the Fava Bean Salad

In a large heavy skillet heat olive oil to med high heat and then add the chopped onion and sauté until translucent, about 6 minutes. Add bulgur wheat; stir 1 minute.

Next add the 2 cups fish stock, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in pickled jalapeño peppers, then Fava beans, basil, and scallions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season the salad to taste with salt and pepper. This part can be done hours ahead and left to stand at room temp.

For the Seared Shrimp

Heat a large skillet to high heat.

Next in glass bowl toss the shrimp with 1 tablespoon of the olive oil, sumac and salt and pepper.

When the pan is hot, add the remaining olive oil and cook the shrimp for about 3 to 4 minutes or until just pink and opaque when cut into to.

To serve mix the tomatoes into the Bulgar and Fava Bean salad and turn onto a larger serving platter. Next, top the salad with cooked shrimp and sprinkle over the toasted walnuts. I’ve already read your mind, you’re thinking how to round out the evening…”Hey fishman, do you know where I can get a good deal on a Hookah…no need my friend, just invite your favorite Middle Eastern friend over and ask to borrow theirs.

October 4, 2011

Good morning to all of our beloved friends and clients who have been taken a tad off guard by the sudden drop in mercury these past couple of days

And although it will probably get warm again for a while, we know that winters icy hand is just weeks away from crawling up our summer tanned backs…okay, that one was creepy, but in a fun way.

“Alright, so what can we do now, oh plump but gruff fishmonger?” Okay, Listen closely, I’m dropping pearls right now… besides the undeniable soothing deliciousness of Metros Manhattan and New England Clam Chowders, there is empirical evidence of its healing powers. Studies in Helsinki have documented that regular baths in Metro’s New England Chowder have cured patients of Rickets and mid-day hunger pangs.

And it is well documented that Manhattan has ten times the libido boosting prowess of Shark Fin…no prescription necessary…wink, wink, nudge, nudge.

I truly hope you enjoy todays Grouper and Cod recipes

If you don’t feel like cooking here are some

Great Take-Out Specials

908-840-4332

Full Take-Out Menu Click Here

“Brian’s Favorite”

Grilled Southwestern Grouper Roll

Dry Rubbed Grilled Red Grouper with Seared Sweet Peppers and Onions with Chipotle Mayo on a Fresh Baked Portuguese Roll

With a Choice of Soft Drink**

$10

Metro Rock Shrimp Tacos

Panko Crusted Fresh Florida Rock Shrimp served on a flour tortilla with lettuce, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions

With a Soft Drink**

Fried Fish “Sloppy Joe” Pita Wrap

Panko Crusted Fish with Cole Slaw and Thousand Island Dressing

With a choice of Soup*

Grilled Basil Balsamic Sea Bass over a Mixed Field Green Salad

And a Choice of Soup*

A Lunch Order Fried Scallop Platter

Panko Crusted Sea Scallops Served with French Fries, Cocktail Sauce and Homemade Tartar Sauce

With a choice of Soft Drink**

$12

Grilled Lemon Herb Halibut fillet

Over our Classic Caesar Salad

Why is it Classic? because we actually make everything except the lettuce in the Metro love Kitchen

You’ll taste the hug

With a choice of Soft Drink**

$15

For those who don’t love Seafood but love the people that do

Grilled Chicken Caesar Pita Wrap

Grilled Fresh all white Chicken with our Classic Caesar Salad

Wrapped in a locally baked Pita

With a choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

All of our Soups are Homemade and really kick @*#...enjoy

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: New Bedford Cod Fillet(See Recipe Below), Dry Day Boat Sea Scallops, Nova Scotia Halibut Fillet, Sushi Grade Fluke and Flounder, Swordfish, Maine Sea Bass, Rhode Island Fresh Squid, Real Maine Whole Belly Clams, New Bedford Grey Sole, Uni (Sea Urchin Roe), Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the Waters of the World: New Zealand Cockles, Hamachi (Yellow-Tail), Fresh-Never-Frozen Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Mediterranean Branzini (Branzino), Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Pink Grouper(See Recipe Below), Mahi Mahi, Cobia(Lemon Fish), Sushi Grade Ahi Tuna, American Red Snapper, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Troll King Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

Pan Grilled Grouper on a Black Bean Sauté with a Lime Garlic Dressing

Serves 4

I don’t like Pina Coladas or getting lost in the rain…however, I love southwestern inspired fish dishes, Ice Cold Coronas and getting lost in my Garage…I’m just saying. with a warm tortilla and a tossed salad you too can find love…don’t even try to tell me you’re not humming that song right now.

Ingredients

For the Grouper and Lime Garlic Dressing

¼ cup fresh lime juice

1 garlic clove, minced

A good pinch of dried red pepper flakes

1/3 cup olive oil

2 tablespoons chopped fresh cilantro

4 Grouper fillets skinned 6 to 8 ounces each; you could also use with great success Mahi, Halibut or Cobia

For the Black Bean Sauté

2 tablespoons olive oil

1/2 white or yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 cup dry white wine

2 15 ounce cans of Black Beans rinsed and drained

2 tablespoons chopped fresh Cilantro

Salt and pepper

How it’s done

For the Black Bean Sauté

In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and sauté until soft, about 5 minutes. Add the garlic and cumin and cook for about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the black beans and Cilantro and season with salt and pepper, to taste. Cook gently for 15 minutes. Take off heat and keep covered

For the Grouper and Lime Garlic Dressing

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro

Preheat grill-pan or heavy cast iron skillet on med-high heat. Pat Grouper fillets dry with paper towels and season with salt and pepper. Brush the Grouper with olive oil grill (Sear) turning over once, until just cooked through, 4 to 5 minutes per side.

To serve divide bean sauté to four plates and top with grouper fillets and drizzle with dressing. Keep singing…”And feel of the ocean and taste of Champagne…” let it go little chef…”I like to meet…”

Oven-Roasted Cod with Carrots and Yukon Gold Potatoes

Serves 4

Don’t have time to cook a delicious wholesome meal for the ones you love…that’s interesting, but you do have time to buy Activia to regulate your tender digestive track because the last veggie your body experienced was ketchup. Try this comfort dish on for size, your palate will show immense gratitude and your digestive track will offer to spoon with you. And time is on your side

Ingredients

3 tablespoons olive oil, divided

4 Cod Fillets 6 to 8 ounces each skin and pin bones removes

Salt and pepper

2 teaspoons fresh chopped thyme leaves

1 ½ pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears

1 pound medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears

3 tablespoons chopped fresh chives

How it’s done

Preheat oven to 450°F; in a large glass bowl toss potatoes carrots with a little more than half of the thyme, 2 tablespoons of olive and salt and pepper. Turn vegetables out into a rimmed baking pan and place in oven for 30 minutes. Meanwhile in a plate, drizzle the remaining olive oil over the cod fillets and season with the remaining thyme, salt and pepper and let stand at room temperature. After 30 minutes take vegetables out of oven and top with Cod fillets, drizzle with a little more olive oil and return to oven for another 15 minutes. This is a family style recipe, to serve, place baking dish on table garnish with chopped chives. I love this dish so much I would kindly ask you if you only have three to dine please feel free to call me for the fourth. Yes…I always bring shrimp for starters…how else do think I get invited back after I finish all your Scotch

September 29, 2011

Good morning to all of our beloved friends and clients who I’m sure, like me, would love to see the Sun again…it’s yellow right?

Don’t get me wrong I love the rain and that tropical humidity with its fantastic sticky feeling that one only gets traipsing through the Rainforests of Borneo while swatting mosquitos as big as crows…good times…I swear I spotted the illusive Orangutan this morning, but then was only let down by the reflection of a unshaved fishmonger.

I sincerely hope you enjoy today Mahi and Scallop recipes which both include a little Pancetta…breath into these recipes

If you don’t feel like cooking here are some

Great Take-Out Specials

908-840-4332

Full Take-Out Menu Click Here

Fried Oyster “Po Boy” Sandwich

Panko Crusted Oysters with Lettuce tomato and Tangy Tartar on a fresh Baked Roll

With a choice of Soup*

Grilled Lemon Herbed Wild Coho Salmon on Top of a Classic Caesar Salad

With a choice of Soft Drink**

$15

Grilled Southwestern Snapper Roll

Dry Rubbed Snapper fillet served with Lettuce Tomato and Chipotle Aioli on a Fresh Baked Portuguese Roll

With a choice of Soft Drink**

Metro’s Falafel with the Works

A vegetarian fava bean Pattie with lettuce, Tomato, pickled wild Cucumber

With Tahini (Sesame) Sauce and hot Sauce on locally bake Pita Bread

With a choice of Soup*

Whole Belly Clam Platter

Lightly Breaded Whole Belly(Steamer) Clams with French Fries, Cole Slaw, Tartar and Cocktail Sauce

With a Choice of Drink**

$19

Grilled Basil Balsamic Pompano over a Mixed Field Green Salad

With a choice of Soft Drink**

(For those Folks who love fish eaters but not fish)

Grilled Southwestern Chicken Pita Wrap

With Lettuce Tomato and Chipotle Aioli on a locally baked Pita

If you want more Hot Sauce just ask

With a choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

All of our Soups are Homemade and really kick @*#...enjoy

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Dry Day Boat Sea Scallops(See Recipe Below), Nova Scotia Halibut Fillet, Sushi Grade Fluke and Flounder, Swordfish, Whiting, Bluefish, Maine Sea Bass, New Bedford Hake fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the South: Mahi Mahi(See Recipe Below), Cobia(Lemon Fish), Wahoo, Blowfish Tails, Sushi Grade Ahi Tuna, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Troll King Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

This Week’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

Wellfleet (Wellfleet, Mass.)

Chincoteague (Cherry Stone, Virginia)

Fisher’s Island (Fisher’s Island, New York)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Mirada (Washington St.)

This Weekend's Local Artisanal Cheeses

Please don’t hesitate to ask for a taste!

Bobolink Dairy Milford NJ

Cave Aged Cheddar: A truly exceptional cheddar, full flavored and complex

Frolic: An Alpine-Style Cheese named for the Happy Frolicking Cows of Milford.

Valley Shepherd Creamery Long Valley NJ

Califon Tomme: Aged 3+ months, this creamy, Tangy Cheese reminds me of a young-aged Gouda Style. Delectable melt-ability

Tewksbury: Aged 12+ months, this gem from the Cave is both nutty and full-flavored, while still representing the purity of the milk throughout

Shepherd’s Basket: Aged 5+ months, this sheep’s milk cheese is made using our own lamb rennet, imparting a distinctive, well layered

flavor with a beautiful, basket rind

Nettlesome: Cave aged 4+ months, with the unique addition of Stinging Nettles…herbaceous and truly memorable

Oldwick Shepherd: Aged 5+ months, this sheep’s milk cheese is nutty, full flavored, and undeniably sheep! Baaaah

Valley Thunder: Aged 10+ months this cheese is produced with great love and care first draped in cloth, then aged to pay homage the heartiest British Cheddar Makers

Lebanon Cheese Company

Ricotta

Mozzarella: Two of the Best Local Cheeses you will ever Have!

Seared Balsamic Scallops over a Spinach Salad with Warm Shallot Vinaigrette

Serves 4

What do get when you bring a little Italian Bacon to a fish party…well besides a full on 1960’s Hugh Hefner Playboy mansion soiree, you might also get a delicious culinary preference palate awakening.

Ingredients

For the Scallops

1 ½ to 2 pounds of Sea Scallops of course you want to use “Dry” unprocessed Scallops…funny, that’s the only kind you get a Metro

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon of fresh chopped Rosemary leaves

Salt and pepper

For the Spinach Salad

8 ounces of thinly sliced Pancetta

2 6 ounce packages of Baby Spinach…Yeah, Metro has that

8 white mushrooms sliced thin

4 radishes thinly sliced

4 scallions thinly sliced on a delightfully creative angle…go little chef!

For the Vinaigrette

2/3 cup plus 1 tablespoon of olive oil

2 shallots, minced

2 tablespoons of Dijon mustard

3 tablespoons balsamic vinegar

How it’s done

In a medium glass bowl toss the Scallops with the salt, pepper, balsamic vinegar, olive oil and chopped rosemary and set aside.

Heat a non-stick skillet to medium high heat and fry the pancetta till it is crispy and transfer to paper towels.

Turn Spinach out into a salad bowl and top with mushrooms, radishes, scallions; season salad with salt and pepper and set aside.

Wipe out the pancetta pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Sauté shallots for 3 minutes and then remove pan from the heat.

In a small bowl, combine the mustard and balsamic vinegar. In a steady slow stream whisk in your 2/3 cup olive oil till dressing is emulsified. Add warm shallots to dressing and toss with spinach salad to coat evenly. Add cooked pancetta and toss again.

Preheat a nonstick skillet over high heat. In batches, sear the Scallops for 2 to 3 minutes per side and then transfer to a warm platter until you have cooked all the Scallops. To serve divide the spinach salad unto four worthy plates and arrange Scallops on top, of course, giving you some extra ones. Should you decide to wear the signature Hefner robe to the table just make sure that’s not all you’re wearing…that just creeps out the kids.

Mahi Pan Roast with Pancetta, White asparagus and Brown Butter

Serves 4

Some of my fellow travelers have inquired…”Is it true fishman; do you really dig on the swine?”…the answer is of course yes…and by the way, I also enjoy watching Dr. Zhivago on snowy days while sipping warm spiced Apple Cider mmm…sorry, too much information.

Ingredients

4 Mahi fillets 6 to 8 ounces each with the skin remove: this dish also works magically with 1 inch Swordfish steaks

4 tablespoons Olive oil

6 ounces of thinly sliced pancetta

1 bunch of White Asparagus…available at the new Metro Seafood & Gourmet

8 ounces of cremini mushrooms sliced thick

4 ounces of unsalted butter

The juice of 1 lemon…that’s why Metro gives out free lemons…to prevent scurvy

1 small bunch of Italian (flat leaf) parsley, chopped

Salt and Pepper

How it’s done

Preheat oven to 400° degrees

Season the Mahi fillets with salt and freshly ground black pepper and brush with a little of the olive oil.

Heat a frying pan over a medium high heat with 2 tablespoons of olive oil and add the Mahi fillets. Fry for about 1 to 2 minutes on each side, or until golden and transfer to baking pan.

Next lay pancetta on a separate baking tray.

Transfer both the Mahi and Pancetta to the oven and bake to 12 to 15 minutes

Remove and set aside on paper towel. Transfer Mahi to platter and cover to keep warm

Meanwhile, trim the woody ends off the asparagus. Bring a large pan of salted boiling water to the boil and blanch the asparagus about 3 minutes. Drain the asparagus then refresh in cold water and set aside.

Next heat the remaining olive oil in the pan you used to cook the Mahi and add the mushrooms. Cook for 3 to 5 minutes or until just softened. Turn up the heat and add the blanched asparagus and the butter and allow to brown but not burn.

Add the lemon juice and chopped parsley.

To serve, divide the asparagus and mushrooms between 4 warm plates. Top each with a Mahi fillet, drizzle over any juices left in the pan and garnish with the crispy pancetta.

This dish however has received and NC-17 rating for its full frontal sumptuousness …sorry kids.

September 27, 2011

Good morning to all of our beloved friends and clients and thank you sincerely to the lovely townsfolk of Lebanon for giving us such a warm welcome

There are just a few issues that this half Lebanese fish monger must address to the town elders. Firstly, as a person of Lebanese persuasion, I really feel I should not have to “pick up” after my camel when running errands in town. And furthermore, should I happen to pitch a small tent in your yard to rest my entourage please refrain from spouting out your private property rhetoric. Be a hospitable citizen of Lebanon and fetch me some wine and a small dish of olives…I would do that for you. Fear not fellow travelers, my first campaign promise will be to have a fish in every pot and hummus on every baby…you know what I mean.

I really hope you enjoy today’s Monkfish and Salmon recipes as much as I had testing them. Thank you

Click Here for our Full Take-Out Menu

If you don’t feel like cooking the following are some

Great Take-Out Specials

908-840-4332

Salmon Salad Roll

Fresh (not canned) Steamed Organic Salad on a fresh Baked Portuguese Roll with Lettuce and Tomato

With a choice of Soft Drink*

“A Lunch Order” Fried Shrimp Platter

Panko Crusted Hopper Pink with crisp French Fries

Cole Slaw, Tartar Sauce and Cocktail Sauce

With a Choice of Soft Drink*

Grilled Halibut over our Classic Caesar Salad

With a Choice of Soft Drink*

$14

Rock Shrimp Pita Wrap

Florida Rock Shrimp lightly breaded on a Portuguese Roll with lettuce tomato

And spicy Tartar Sauce

With a choice of Soft Drink*

Blackened Cobia over a Mixed Field Green Salad

Grilled Seasoned Cobia (Lemon Fish) fillet over a Mescaline greens with our choice of Dressing : Blue, Ranch, Dijon Balsamic

With a Choice of Soup**

$10

For those who Dig Seafood Lovers but not Seafood

Grilled Sesame Soy Chicken Pita Wrap

Grilled Chicken with Roasted Veggies and Wasabi Sauce on Locally baked Pita Bread

With a choice of Soft Drink*

*Soft Drink Choice for the Specials include Coke, Diet Coke, Sprite or bottled Water

**Soup Selections include: Manhattan and New England Clam Chowder

Lobster Bisque

Of course we make all of our Soups from Scratch…That’s how we Roll

Soup Season is Once Again Back…Sip…Breath…Sip…Breath…that’s it, feel your tension melt away or is that your hunger…

To all of our Pennsylvania Travelers…Only Weeks left and we wind up the season at the Ottsville Farmers Market again this year. With a gorgeous selection of Seafood for the folks of Bucks County...The Ottsville Farmers Market is open Fridays only, from April 29th 2011 till October 15, between 4:00 and 8:00pm. Should you need anything in particular held for you, please feel free to call the Main store at 908-735-5121

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Day Boat Monkfish(See Recipe Below), Nova Scotia Halibut Fillet, Sushi Grade Fluke and Flounder, Swordfish, Bluefish, Maine Sea Bass Dry Day Boat Sea Scallops, New Bedford Hake fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Uni (Sea Urchin Roe), Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the Waters of the World: Fresh never frozen Chilean Sea Bass, New Zealand Cockles, Hamachi (Yellow-Tail), Fresh-Never-Frozen Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Mediterranean Branzini (Branzino), Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Cobia(Lemon Fish), Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper, Soft Shell Crabs, Pink Grouper, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Icelandic Arctic Char, Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon(See Recipe Below), Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: Wild Alaskan Coho Salmon(See Recipe Below), and Troll King Salmon(See Recipe Below), Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

Don’t forget to check out our full line of house Smoked Fish

Monkfish Medallions in a Mushroom White Wine Sauce

Serves 4

“You arrogant double chinned fishmonger…are you suggesting we pull this soul warming dinner off on a weeknight?” Yes and also kiss your loved ones goodnight, you suppressed love fountain. Yes, I just spiritually tousled your hair…and you liked it.

By the way, the “arrogant” didn’t hurt the “double chin” stung a little.

Ingredients

1 ½ to 2 pounds of monkfish cut into 2 inch medallions…this can be done by your loving Metro Seafood specialist

Salt and pepper

3 tablespoons olive oil

3 tablespoons unsalted butter

2 medium shallots, finely diced

12 oz. cremini mushrooms, thinly sliced you can also use Portobello or even white mushrooms

1 tablespoon all-purpose flour

1/2 cup dry White wine

1 cup fish or chicken stock…did I mention that Metro makes their own…”yeah, about a thousand times you shameless self-promoter” …guilty

3 tablespoons heavy cream

1/4 cup chopped fresh flat-leaf parsley

How it’s done

Season the Monkfish with ¾teaspoons of salt and ¼teaspoons black pepper on both sides

Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the monkfish medallions and sear until nicely browned, 1 ½ to 2 minutes per side achieving nicely browned fish. Transfer fish to a plate and repeat with the remaining medallions.

When the fish is done melt the remaining 2 tablespoons of butter in the same pan.

Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 tsp. salt, sprinkle with the flour, and add the white wine. Once the wine has almost completely evaporated, add the fish stock and reduce by half, about 3 minutes. Stir in the cream and parsley; return the monkfish medallions and any accumulated juices to the pan, and cook, flipping the fish once, until just opaque when fork tested, about 2 minutes. Season fish with salt and pepper and serve with a knowledge that someone is going to bed tonight in a love cocoon you just spun…alright maybe that was too much…how about wrapped in a love burrito…yeah that’s better.

Poached Salmon with Green Beans and Tomato Olive Salsa

Serves 4

Spontaneity is completely overrated…it was made up for slackers who didn’t what to do any real work in fear that it might crush their passion. Hey, we know the real secret, just a few minutes prep can let our freaky chef out in the yard to play and even have some time for some real passion…weekday? Double grrr.

Ingredients

4 fillets of Salmon 6 to 8 ounces each about 1 inch thick…you can use any kind of Salmon your heart desires

1 tablespoon plus 1/4 teaspoon kosher salt

5 cups water

2 cups of Fish or Vegetable stock…found in the freezer at Metro…of course we make it

1 fresh thyme sprig

3/4 to 1 pound of haricots verts or other thin green beans, trimmed

5 tablespoons olive oil

1 pound of Roma (Plum) tomatoes cut into 1/4-inch dice about 3 cups

1/2 cup Kalamata olives, pitted and chopped

1 tablespoon torn fresh Basil leaves

1/8 teaspoon black pepper

Season both sides of the Salmon fillets with 1 tablespoon of the salt and let stand at room temperature.

Meanwhile, bring water, stock, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.

Next add the salted fillets to stock and cook at a bare simmer, uncovered, 6 minutes. With a fish spatula, gently remove the fillets from the pot and let stand, covered, until Salmon is cooked through, about another 5 minutes.

Next with tongs and a spatula, transfer Salmon fillets to a platter and cool, about 5 minutes.

While Salmon is cooling, stir together tomatoes, olives, basil, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.

To serves divide green beans among 4 plates, and then arrange Salmon over beans and top with tomato olive salsa. Note you could also make the separate components of the dish, Salmon, beans and salsa 2 hour ahead and chill while you shoot to the store for a new backless “apron”…what the? I have no idea what got into me.

September 22, 2011

Good morning to all of our beloved friends and clients who have been lovingly following the tumultuous drama that was the Metro Move…thankfully, we have arrived.

I would be remiss if I did not acknowledge all the passionate and empathetic words of encouragement that were afforded me these past two years…your kind intentions sustained my sprit when it was famished for more fulfilling results.

From the bottom of my heart I will do my very best to honor your beautiful gestures…thank you sincerely

As for those who regularly poked fun at a chubby fishmonger who was trying to improve upon the fate of his employees, business and family with relentless fervor, I would like to cordially invite you to kiss my , wild caught, sustainably, day boat, pristinely fresh, Maine Sea Bass…I’m just saying.

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro’s Fish Cake “Po Boy”

A Golden Fried Homemade Fish Cake with Lettuce, tomato, sliced pickle and Tangy Tartar on a fresh Baked Roll

With a choice of Soup*

(good luck finishing this)

Grilled Lemon Herbed Barramundi on Top of a Classic Caesar Salad

With a choice of Soft Drink**

$15

Metro’s Grilled Grouper Tacos

Southwestern Grilled Mahi Fillet served on a flour tortilla with lettuce, tomato and your choice of Baja Sauce, Pico Gallo sauce

and Pickled Jalapeños and Onions

With a Choice of Soft Drink**

Whole Belly Clam Roll

Lightly Breaded Whole Belly(Steamer) Clams with Lettuce, Tomato and Tartar on a fresh baked Portuguese Roll

With a Choice of Soup*

$10

Soft Shell Crab Club

Panko crusted soft crab served with lettuce, tomato, hickory smoked bacon, mayonnaise and on a locally baked Portuguese Roll

With a Choice of Soup*

Blackened Snapper over a Mixed Field Green Salad

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Chicken Club Roll

Panko crusted fresh chicken served with lettuce, tomato, hickory smoked bacon, mayonnaise and on a locally baked Portuguese Roll

With a Choice of Soup*

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Don’t Forget, We Make a Mean Gazpacho

Soup Season is Once Again Back…Sip…Breath…Sip…Breath…that’s it, feel your tension melt away or is that your hunger…

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Nova Scotia Halibut Fillet(See Recipe Below), Nova Scotia Wild Turbot Fillet, Sushi Grade Fluke and Flounder, Swordfish, Whiting, Bluefish, Maine Sea Bass Dry Day Boat Sea Scallops, New Bedford Hake fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the South: Cobia(Lemon Fish)(See Recipe Below), Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Icelandic Arctic Char, Barramundi( the Super Food), Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Troll King Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

This Week’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

Wellfleet (Wellfleet, Mass.)

Chincoteague (Cherry Stone, Virginia)

Fisher’s Island (Fisher’s Island, New York)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Mirada (Washington St.)

Porcini-Crusted Filet Halibut with Fresh Herb Compound Butter

Serves 4

Every once in a while you have to throw up a flag for butter…I do this by giving a shiatsu style massage to a unsuspecting local cow in the community…Oh yeah, Farmer Bill over in Oldwick…it was not an inappropriate act…it’s therapeutic

This dish really makes the fish sing enjoy

Ingredients

1 stick of unsalted butter, room temperature…I know it sounds sexy

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh dill

1 small garlic clove, pressed

1 (1/2-ounce) package dried porcini mushrooms…of course we have this at Metro

6 Halibut fillets 1 inch thick with skin removed

How it’s done

Mix first 4 ingredients in small bowl for herb butter. Season the butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle Halibut with salt and pepper. Press fillets into porcini powder to coat both sides well.

Next melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add halibut to skillet and cook about 5 to 6 minutes per side or just opaque when fork tested. To serve, transfer halibut to four plates. Spoon rounded tablespoon of herb butter atop each fillet and try to keep your clothes on.

Pan-Seared Cobia (Lemon Fish) with a Green Bean and Leek Sauté

Serves 4

Okay, this one goes out to the budding chefs who are just starting to find their culinary freak…this dish is simple, delicious and elegant. Kind of like me in a white tuxedo jacket…”that doesn’t make you look elegant, it makes you look like an Ice Cream Man”…Leave me alone please.

Ingredients

4 Cobia Fillets 6 to 8 ounces each skin off: you can also use Mahi

3 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

2 tablespoons olive oil

2 leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced

2 cloves garlic, finely chopped

2 tablespoons unsalted butter

2 pounds of Green Beans trimmed…Metro carries those…they think of everything

How it’s done

Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1 tablespoon olive oil until hot but not smoking. Sear the Cobia until golden, about 4 to 5 minutes per side. Transfer to platter and loosely cover with foil to keep warm.

In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, and green beans and sauté until beans are crisp-tender, about 8 to 10 minutes.

To serve transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with Cobia fillet and drizzle with any butter and pan juices remaining in skillet. Don’t be alarmed if you start craving the classically driven sounds of Stravinsky and Bach…forget about Schubert everyone knows he was a hack…I’m just saying

September 20, 2011

Good morning to all of our beloved Friends and Clients and Thank you…Thank you…Thank you for putting up with my “Coming Soon” emails for the past 2 years

I was told that by a reputable New York based marketing firm that our “coming soon” announcements were akin to stating the “Grand Canyon” eminent opening, back in 12B.C.…sure it’s lovely today but it took a little more time than expected.

Our New phone number is 908-840-4332 and yes we still be selling the finest fish and seafood but also local cheeses, organic eggs, olives, fresh bread, middle eastern specialties…I can do this all day. I sincerely look forward to seeing you at our new Locale at 1320 Rt.22 West in Lebanon.

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro’s Fried Fish “Sloppy Joe” Roll

A Golden Fried Panko Crusted Fish with Coleslaw and Pickle on a fresh Baked Portuguese Roll

With a choice of Soup*

(enjoy your nap after lunch\)

Grilled Blackened Mahi on Top of a Classic Caesar Salad

With a choice of Soft Drink**

$15

Metro’s World Famous Fish-N-Chips

(Lunch Portion)

Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar

Grilled Ginger Coho Salmon Pita Wrap

Grilled Wild Coho Salmon with Oven Roasted Veggies and Wasabi Sauce on locally baked Pita

Metro Fish Tacos

Panko Crusted fish served on a flour tortilla with lettuce, Baja Sauce and Pico Gallo sauce with Pickled Jalapeños and Onions on the side

With a Choice of Soft Drink**

Grilled Lemon Herb Branzini (See Bass) over a Mixed Field Green Salad

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Sesame Soy Chicken

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Don’t Forget, We Make a Mean Gazpacho

To all of our Pennsylvania Travelers we will be at the Ottsville Farmers Market again this Friday with a gorgeous selection of Seafood for the folks of Bucks County…The Ottsville Farmers Market is open Friday’s only, from April 29th 2011 till October 15, between 4:00 and 8:00pm. Should you need anything in particular held for you, please feel free to call the Main store at 908-735-5121

To all of our fellow travelers to the South, Metro will not be at the Stockton Market this Weekend due to the Flood Conditions at the Delaware River.

We will return Next Friday from 1-7p.m., in addition to Saturday 9:00am to 4:00pm and Sunday from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Nova Scotia Wild Turbot Fillet, Sushi Grade Fluke and Flounder, Swordfish, Whiting, Bluefish, Maine Sea Bass Dry Day Boat Sea Scallops, New Bedford Hake fillet, Nova Scotia Halibut Fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters

From the South: Cobia(Lemon Fish), Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Troll King Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

This Week’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

Wellfleet (Wellfleet, Mass.)

Chincoteague (Cherry Stone, Virginia)

Fisher’s Island (Fisher’s Island, New York)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Mirada (Washington St.)

September 15, 2011

Good morning to all of our beloved friends and clients who have so lovingly held my hand during this delicious journey that we have deemed “The Move”

And although some of you have wanted to let go of my clammy (no pun intended) fishmongers claw, you have graced me with the “I shouldn’t let go first” hankering that is only afforded to “Middle-Schoolers” at a 7th grade dance.

As for Mrs. Shockley from Annandale, who while telling her about our move, tenderly informed me “don’t hold your breath”…well I did and much to my surprise passed out…thanks for the warning.

Well we are almost there and tomorrow we will be going through hopefully our last inspection…I promise to keep you abreast of the situation. I really hope you like the Shrimp and Salmon Recipes today…I had a blast testing them

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

“Brian’s Favorite”

Grilled Southwestern Grouper Roll

Dry Rubbed Grilled Red Grouper with Seared Sweet Peppers and Onions with Chipotle Mayo on a Fresh Baked Portuguese Roll

With a Choice of Soft Drink**

$10

Grilled Basil Balsamic Wild Coho Salmon on Top of a Mixed Field Green Salad

With our house Dijon Balsamic dressing

With a choice of Soft Drink**

Metro Grilled Mahi Tacos

Spiced Rubbed Grilled Mahi served on a flour tortilla with lettuce, Baja Sauce and Pico Gallo sauce with Pickled Jalapeños and Onions on the side

With a Choice of Soft Drink**

Our World Famous Fried Fish Pita Wrap

Panko Crusted Fish Wrap in a locally baked Pita with Lettuce, Tomato and homemade Tartar Sauce

With a choice of Soup*

Crab Cake Roll

A Golden Homemade Lump Crab Cake served with lettuce, tomato and Tartar Sauce on a locally baked Portuguese Roll

With a Choice of Soup*

Grilled Branzino over our Classic Caesar Salad

Of course we make our own dressing and crotons…this is Metro for the love of Pete!

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Grilled Chicken Club Roll

Grilled Chicken breast served with lettuce, tomato, hickory smoked bacon, mayonnaise and on a locally baked Portuguese Roll

With a Choice of Soup*

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Soup Season is Once Again Back…Sip…Breath…Sip…Breath…that’s it, feel your tension melt away or is that your hunger…

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Sushi Grade Fluke and Flounder, Swordfish, Bluefish, Maine Sea Bass Dry Day Boat Sea Scallops, New Bedford Hake fillet, Nova Scotia Halibut Fillet, Rhode Island Fresh Squid, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams

From the Waters of the World: Chilean Turbot, Manila Clams, New Zealand Cockles, Hamachi (Yellow-Tail), Fresh-Never-Frozen Wild Caribbean Hopper Pink Shrimp (See Recipe Below), New Zealand Scampi’s, Portuguese Sardines, Mediterranean Branzini (Branzino) and Durato, Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Wahoo from Florida, Cobia(Lemon Fish), Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat, Soft-Shell Crabs

From Sustainable Seafood Sources: Icelandic Arctic Char, Barramundi( the Super Food), Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon(See Recipe Below), Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: Wild Alaskan Coho(Silver) and Troll King Salmon(See Recipe Below), Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws, Wild Coho Salmon

This Weekend’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

Wellfleet (Wellfleet, Mass.)

Chincoteague (Cherry Stone, Virginia)

Fisher’s Island (Fisher’s Island, New York)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Mirada (Washington St.)

This Weekend's Local Artisanal Cheeses

Please don’t hesitate to ask for a taste!

Bobolink Dairy Milford NJ

Cave Aged Cheddar: A truly exceptional cheddar, full flavored and complex

Frolic: An Alpine-Style Cheese named for the Happy Frolicking Cows of Milford.

Valley Shepherd Creamery Long Valley NJ

Califon Tomme: Aged 3+ months, this creamy, Tangy Cheese reminds me of a young-aged Gouda Style. Delectable melt-ability

Tewksbury: Aged 12+ months, this gem from the Cave is both nutty and full-flavored, while still representing the purity of the milk throughout

Shepherd’s Basket: Aged 5+ months, this sheep’s milk cheese is made using our own lamb rennet, imparting a distinctive, well layered

flavor with a beautiful, basket rind

Nettlesome: Cave aged 4+ months, with the unique addition of Stinging Nettles…herbaceous and truly memorable

Oldwick Shepherd: Aged 5+ months, this sheep’s milk cheese is nutty, full flavored, and undeniably sheep! Baaaah

Valley Thunder: Aged 10+ months this cheese is produced with great love and care first draped in cloth, then aged to pay homage the heartiest British Cheddar Makers

Grilled Salmon with an Italian Inspired Salsa

Serves 4

This Italian inflected dish is as easy as watching Sofia Loren in 1952’s “Boy on a Dolphin”…for the love of Pete Man! I swear that woman makes my heart hurt…I still think I would date her at 76…I know…I just stepped over my own line

Ingredients

¾ to 1 pound of Plum (Roma) tomatoes seeded and chopped

¾ cup chopped red onion

¼ cup red wine vinegar

2 tablespoons olive oil

2 cloves of garlic chopped fine

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

4 Salmon fillets 6 to 8 ounces each with the skin left on

More olive oil for drizzling over when serving

How it’s done

Combine first 7 ingredients in small bowl. Season the salsa to taste with salt and pepper. Let stand at least 15 minutes or up to 1 hour; this is to let the garlic mellow

Prepare charcoal or preheat gas grill to high heat

Place the Salmon fillets in a glass pie plate or baking dish and season with salt and pepper.

Drain liquid from salsa; spoon liquid over Salmon. Let salmon marinate at least 15 minutes, turning occasionally.

When your barbeque is hot, remove salmon from marinade and grill, flesh side down, for 3 minutes with the grill lid down. Flip salmon and cook for another 4 to 6 minutes or until just opaque when fork tested.

To serve, transfer Salmon to four plates and spoon over salsa and drizzle with more olive oil. No worries, I just called my wife and she said she would give me a “free pass” if I ever meet the Italian Goddess…and she also laughed in my face

Greek Inspired Grilled Shrimp and Tomato Salad

Serves 4

Besides the fresh oregano and mint the real reason that this dish is “Greek” inspired is that I was on my fifth shot of Uzzo while birthing this mediterean concoction

Ingredients

For the Shrimp

1 ½ to 2 pounds of Jumbo Shrimp peeled and deveined with the tails left on: this Job is done free of service at Metro, just call in advance…we live to do this…I know it’s almost creepy

2 cloves of garlic finely chopped

1 teaspoon of dry rosemary crumbled fine

1 teaspoon of dry oregano crumbled fine

1 teaspoon of dry sage crumbled fine

1 tablespoon of olive oil

Salt and pepper

For the Tomato salad

1/2 red onion sliced very thin

3 tablespoon lemon juice

3-4 tomatoes, thinly sliced

15 to 20 mint leaves, ripped apart by hand

3 tablespoons of olive oil

Salt and pepper

How it’s done

In a glass bowl mix together the garlic, crumbled herbs and the olive oil with 1/2 teaspoon salt and plenty of freshly ground black pepper. Toss the shrimp in the bowl with herbs and garlic cover and marinate in the refrigerator for 30 minutes

In a salad bowl combine the tomatoes, onions and mint and add the olive oil and lemon juice. Season with salt and pepper to taste and set aside

Next prepare charcoal or preheat grill to high heat

When the grill is hot, cook shrimp for 2 to 3 minutes per side or until just pink and opaque in the center.

To serve plate the salad onto four plates with a slotted spoon or tongs leaving the juices in the salad bowl. Top the salad with the grilled shrimp and drizzle over the remaining dressing left in the bowl. If you’re like me and tend to rock your Greek dinner parties “Old School” by donning the traditional Chiton, be warned undergarments are a must…I’m still trying to pry the image of my Aunt Lucy’s sprawling tumble while departing the dinner table…pass the Uzzo

September 13, 2011
Good morning to all of our beloved friends and clients and welcome to another chapter in the continuing saga of “As the Fish Turns”

In this week’s episode our dark and swarthy Dr. Fishmonger goes once again before the founding fathers of the city to petition, but once more, for a Certificate of Occupancy.

But wait…was the good Doctor actually the former female silver medalist in the Javelin throw from Prishtina Yugoslavia…she looks…uh…I mean, he looks terrible…okay, enough with the drama. I will fill you after our inspection.

Thank you sincerely for tuning in….really, I mean it, thank you

I hope you enjoys todays quick and palate pleasing Swordfish and Snapper recipes

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro Oyster “Po-Boy” Roll

Golden Fried Panko Crusted Oysters with Lettuce Tomato and Chipotle Mayo on a fresh Baked Portuguese Roll

With a choice of Soup*

Grilled Ginger Lime Organic Salmon on Top of a Mixed Field Green Salad

With our Ginger Soy Dressing on the Side

With a choice of Soft Drink**

Metro Fish Tacos

Panko Crusted fish served on a flour tortilla with lettuce, Baja Sauce and Pico Gallo sauce with Pickled Jalapeños and Onions on the side

With a Choice of Soft Drink**

Soft Shell Crab Club

Panko crusted Soft crab served with lettuce, tomato, hickory smoked bacon, mayonnaise and on a locally baked Portuguese Roll

$11

Whole Belly Clam Shrimp Roll

Lightly Breaded Whole Belly Clams(Steamers) served with lettuce, tomato and Tartar Sauce on a locally baked Portuguese Roll

With a Choice of Soup*

Grilled Florida Red Snapper over our Classic Caesar Salad

Of course we make our own dressing and crotons…this is Metro for the love of Pete!

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Grilled Chicken Caesar Pita Wrap

Grilled Fresh Chicken with our classic Caesar, wrapped in a locally baked Pita

With a choice of Soup*

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Soup Season is Once Again Back…Sip…Breath…Sip…Breath…that’s it, feel your tension melt away or is that your hunger…

To all of our fellow travelers to the South, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Pollock Fillet (Blue Cod)Sushi Grade Fluke and Flounder, Swordfish (See Recipe Below), Dry Day Boat Sea Scallops, New Bedford Hake fillet, Nova Scotia Halibut Fillet, Rhode Island Fresh Squid, Flounder Fillet, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams

From the South: Cobia, Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper (See Recipe Below), Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From the Waters of the World: Fresh Never Frozen Chilean Sea Bass, New Zealand Cockles, Hamachi (Yellow-Tail), Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Mediterranean Branzini (Branzino) and Durato, Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From Sustainable Seafood Sources: Chilean Turbot Fillet, Icelandic Arctic Cha, Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

From the Pacific Northwest: First of the Season Wild Coho Salmon, Wild Alaskan Troll King Salmon, Wild Washington State Sockeye Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs and Cocktail Claws

Pan Roasted Swordfish with a Dijon Herb Crust

Serves 4

Fresh herbs, fresh fish, and under 20 minutes to prepare…what? How does it taste?

I should give you a spatula spanking for even asking...okay, rapturous, if you must know.

Ingredients

1 ½ to 2 pounds of Swordfish 1 inch thick...4 steaks

3 tablespoons Dijon mustard

3 tablespoons fresh rosemary, chopped fine

1 teaspoon fennel seeds

2 cloves garlic, finely minced

Salt and pepper

2 tablespoons olive oil

How it’s done

Preheat oven to 450° degrees.

Pat the fish steaks dry with paper towels.

In a coffee grinder/spice mill, grind fennel seeds and add to a bowl with the minced garlic and chopped rosemary until well combined

Next season the Swordfish steaks with salt and pepper and rub the Dijon mustard on both sides

Pat the herb mixture onto Swordfish steaks; it will adhere to the mustard.

Place a heavy-bottomed skillet (oven proof, no plastic handle) over medium high heat until hot.

Add olive oil to the pan and when hot, sear the Swordfish steaks for 3 minutes; flip and place the pan in the oven for about 8 minutes more or until just opaque when fork tested.

Remove from oven and transfer fish steaks to platter and garnish with lemon and rosemary sprigs

Should you want to make a fabulous pan sauce, deglaze the pan with ½ cup of white wine and the juice of ½ a lemon…do it, I dare you to feel that rapturous.

Seared Red Snapper with Orzo and a Arugula Pesto

Serves 4

What? Another Complete delicious weekday meal in under 40 minutes…next you’ll be telling us how easy tantric foot message is…With practice fellow travelers…with practice.

Ingredients

For the Orzo

4 tablespoons olive oil

2 large Scallions chopped

1 clove garlic finely minced

1 pound Orzo (rice shaped Pasta) available at all Metro Locations including are only one

Salt and pepper

4 tablespoons of unsalted butter

4 ounces grated parmesan cheese

For the Snapper

4 Red Snapper Fillets 6 to 8 ounces each skin on

Salt and pepper

1 tablespoon olive oil

For the Arugula Pesto

1 ½ cups of Arugula

2 ounces pine nuts…available at Metro

2 cloves garlic

¼ cup Parmesan cheese

5 or so ounces olive oil

How it’s done

For the Arugula pesto, place the Arugula, pine nuts, garlic, parmesan and oil into a food processor and blend to a smooth paste. Season with salt and pepper to taste; Cover and set aside

Cook Orzo in a large pan of boiling salted water according to packet instructions. Drain reserving 1/4 cup cooking liquid (pasta water).

Next, heat the oil in a frying pan. Add the scallions and sweat for five minutes. Add the garlic and 1-2 minutes more. Add the cooked Orzo to the pan and lower the heat to just warm through stirring in the butter and half the grated cheese. Season with salt and pepper and keep warm. If your Orzo isn’t loose enough, you can add a little of your reserved pasta water; cover and keep warm

For the Snapper, season the fillets on both sides with salt and pepper. Next, heat the tablespoon of olive oil in a non-stick frying pan. Pan-sear the fish skin-side down for 3 to 4 minutes per side, or until just cooked through; transfer fish to a warm platter.

To serve, divide the Orzo to four plates and top with Snapper fillet; drizzle with Arugula pesto and the remaining parmesan. Please wait till the dishes are done before the foot massages begin…and they will.

September 8^th, 2011

Good morning to all of our beloved friends and clients who, I pray, are out of the harm’s way regarding our recent deluge from Tropical Storm @#*$!#...or whatever it’s called.

Seriously, I really think we would have been better off with some random numerical code…why make it personal. I for one, feel horrible for kicking three Irene(s) out of my store last week…I promise to be nice all Lees this weekend. In regards to our move…well we didn’t get or Certificate of Occupancy this week but we are scheduled for another attempt early next week. As the saying goes “if you first don’t succeed, cry like a little baby and suck your thumb until you feel better” or something like that. I hope you enjoys todays Arctic Char and Flounder Recipe. Thank you all again sincerely for you kind words of encouragement this week

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro’s Fried Fish “Sloppy Joe” Roll

A Golden Fried Panko Crusted Fish with Coleslaw and Pickle on a fresh Baked Portuguese Roll

With a choice of Soup*

(enjoy your nap after lunch\)

Grilled Blackened Mahi on Top of a Classic Caesar Salad

With a choice of Soft Drink**

$15

Metro’s World Famous Fish-N-Chips

(Lunch Portion)

Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar

Grilled Ginger Coho Salmon Pita Wrap

Grilled Wild Coho Salmon with Oven Roasted Veggies and Wasabi Sauce on locally baked Pita

Rock Shrimp Roll

Panko crusted fresh Florida Rock Shrimp served with lettuce, tomato and spicy mayo on a locally baked Portuguese Roll

With a Choice of Soup*

Grilled Lemon Herb Branzini (See Bass) over a Mixed Field Green Salad

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

$12

(For those Folks who love fish eaters but not fish)

Metro’s Sesame Soy Chicken

With our House Dijon Balsamic Dressing (on the side)

With a choice of Soft Drink**

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Don’t Forget, We Make a Mean Gazpacho

To all of our fellow travelers to the South, Metro will not be at the Stockton Market this Weekend due to the Flood Conditions at the Delaware River.

We will return Next Friday from 1-7p.m., in addition to Saturday 9:00am to 4:00pm and Sunday from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Please feel free to call our store (908-735-5121) to have anything in particular brought down for you, but as always a great selection will abound.

From the North: Sushi Grade Fluke and Flounder(See Recipe Below), Swordfish, Dry Day Boat Sea Scallops, New Bedford Hake fillet, Nova Scotia Halibut Fillet, Rhode Island Fresh Squid, Flounder Fillet, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams

From the Waters of the World: Fresh Never Frozen Chilean Sea Bass, New Zealand Cockles, Hamachi (Yellow-Tail), Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Portuguese Sardines, Mediterranean Branzini (Branzino) and Durato, Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Wahoo from Florida, Cobia, Sushi Grade Ahi Tuna, Mahi Mahi, American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Icelandic Arctic Char(See Recipe Below), Barramundi(Super Food), Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout

This Weekend’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Briar Patch (Connecticut)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Miyagi (Washington St.)

This Weekend's Local Artisanal Cheeses

Please don’t hesitate to ask for a taste!

Bobolink Dairy Milford NJ

Cave Aged Cheddar: A truly exceptional cheddar, full flavored and complex

Frolic: An Alpine-Style Cheese named for the Happy Frolicking Cows of Milford.

Valley Shepherd Creamery Long Valley NJ

Califon Tomme: Aged 3+ months, this creamy, Tangy Cheese reminds me of a young-aged Gouda Style. Delectable melt-ability

Tewksbury: Aged 12+ months, this gem from the Cave is both nutty and full-flavored, while still representing the purity of the milk throughout

Shepherd’s Basket: Aged 5+ months, this sheep’s milk cheese is made using our own lamb rennet, imparting a distinctive, well layered

flavor with a beautiful, basket rind

Nettlesome: Cave aged 4+ months, with the unique addition of Stinging Nettles…herbaceous and truly memorable

Oldwick Shepherd: Aged 5+ months, this sheep’s milk cheese is nutty, full flavored, and undeniably sheep! Baaaah

Valley Thunder: Aged 10+ months this cheese is produced with great love and care first draped in cloth, then aged to pay homage the heartiest British Cheddar Makers

Sautéed Flounder with Zucchini, Orzo and Parsley

Serves 4

As far as I’m concerned Flounder has always been the gateway fish to the “Hard Stuff”

Whew… not a pretty memory of my last stint at the “Chicken of the Sea Rehab” facility…just before my intervention I was on steady diet of Periwinkles and Smoked Conch… Man, how did I get there…with great pleasure fellow travelers.

Ingredients

8 ounces of dry Orzo pasta

4 portions of Flounder 6 to 8 ounces each; you could also use Sole, Tilapia or Snapper

Flour for dredging

Salt and pepper

2 tablespoons olive oil

2 garlic cloves, thinly sliced

2 tablespoons of Sunflower seeded unsalted

2 medium or 4 small zucchini, thinly sliced

2 anchovy fillets finely chopped you could as use anchovy paste…of course you could leave this out, but, will be missing the “Sexy Salty” element…your choice

Juice of 1 lemon, plus extra lemon wedges to serve…Okay! Ask for 2 free lemons from Metro Seafood

1/2 cup flat-leaf parsley leaves, chopped

How it’s done

Cook Orzo in a large pan of boiling salted water according to packet instructions. Drain reserving 1/4 cup cooking liquid (pasta water).

Season the Flounder fillets both sides with salt and pepper; dredge in the flour and shake off all the excess flour.

Next heat 1 tablespoon of the olive oil in a large non-stick fry pan over medium-high heat and cook the Flounder for 3 minutes. Turn fish, reduce heat to low-medium and cook for another 3 minutes or until cooked through. Transfer fish carefully to a warm platter.

Next add the remaining tablespoon of olive oil to the pan and bring to medium-high heat. Add the garlic, sunflower seeds, zucchini and anchovy, and cook, stirring, for 2 minutes. Add lemon juice, Orzo pasta and reserved cooking liquid and toss well to combine. Season to taste with salt and pepper and stir in parsley. To serve divide among 4 plates and top with flounder fillets. Arrange lemon wedges on plate and if you feel yourself slipping and begin craving Shark fin soup…no worries, call me I know a place and I’ll drive.

Ginger Lime Arctic Char with Grilled Eggplant

Serves 4

This recipe is incredibly easy and wonderfully flavorful. In fact, a child could do it. You know what; you should get that lazy good for nothing 8 year old to pull his weight a little. What did you say kid, you can’t reach the stove…that’s what chairs are for…when I was your age I was a sergeant for the Confederate Army you big baby…Okay, I was a Boy Scout…but it was rough back then

Ingredients

4 Char fillets 6 to 8 ounces each with the skin on

1/2 cup soy sauce

1/4 cup plus 2 tablespoons fresh lime juice

2 tablespoons finely grated fresh ginger

4 tablespoons of olive oil

1 medium or 2 small Eggplant (about 1 1/2 pounds), cut lengthwise ½ inch slices

Salt and pepper

How it’s done

Place the Char fillets in a shallow glass baking dish

In a small bowl, combine the soy sauce, lime juice and ginger. Pour 2/3 cup of the Ginger Lime marinade over the Arctic Char and turn to coat. Let stand for 20 minutes in the refrigerator. Reserve the remaining marinade.

Meanwhile prepare charcoal or preheat your gas grill to high heat. Note you can use a grill pan if the weather doesn’t permit. Brush 2 tablespoons of the olive oil over the cut sides of the eggplant and season with salt and pepper.

Remove the fish from the marinade and pat dry with a paper towel. Brush the fish, on both sides with the remaining 2 tablespoons of olive oil and season with pepper. Grill the Char, flesh side down over moderately high heat, for 3 minutes and flip and grill for another 3 to 4 minutes or until just opaque. At the same time, grill the eggplant until tender and browned, 5 to 6 minutes per side. Transfer the fish to warm platter.

When the eggplant is done arrange on 4 plates and top with Char fillets then drizzle with the reserved marinade and serve. Oh by the way, don’t send your child out for wine…even if you call the store in advance they still need ID

Sept 1^st, 2011

Good morning to all of our beloved friends and clients as we bid an unofficial farewell to the Summer of 2011

I can’t help but once again feel melancholy as the end of the season approaches and yet another summer “Bucket List” goes incomplete. Sure, I gorged myself on Seafood and Barbeque till I “upgraded” my jean size. Not to mention, eating enough Jersey Tomatoes to cause fever blisters due to the inhuman amount of acid in my system. But what about learning to surf the “longboard” or eating deep fried “Moon Pies” at the 4H Fair. And forget about making my own “Dream Catcher” (sigh)…I guess there is always next year. Okay, let’s talk about our move 1320 Rt. 22 west in Lebanon…we are scheduled for our final inspection next week…please feel free to sacrifice a small mammal, on the altar of your choice, on our behave….I would do it for you. That said, if all goes as planned we should be in our new home in a couple of weeks…I so excited, I’m actually carrying extra undergarments in my briefcase.

Labor Day Weekend Hours

Friday 8am to 6:30 pm

Saturday 8am to 6:30pm

Sunday 9am to 4:00pm

Closed Monday Labor Day

Please Feel Free to Call and Pre-Order any of Our Seafood Essentials for This Weekend’s Barbeque

If you don’t feel like cooking here are some

Great Take-Out Specials

908-735-5121

Full Take-Out Menu Click Here

Metro’s Famous Fried Fish Pita Wrap

Panko Crusted Whitefish with Lettuce, Tomato and Tartar on locally baked Pita Bread

With a choice of Soup*

Metro Rock Shrimp Tacos

Panko crusted fresh Florida Rock Shrimp served on a soft flour tortilla with lettuce, Baja Sauce and Pico Gallo sauce

and Pickled Jalapeños and Onions (on the side)

With a Choice of Soft Drink**

“Brian’s Favorite”

Grilled Southwestern Grouper Roll

Dry Rubbed Grilled Red Grouper with Seared Sweet Peppers and Onions with Chipotle Mayo on a Fresh Baked Portuguese Roll

With a Choice of Soft Drink**

$10

Grilled Basil Balsamic Branzino (Sea Bass) on our Classic Caesar Salad

Of course we even make our own Croutons… this is Metro

With a Choice of Soft Drink**

$12

Blackened Grilled Swordfish

Over a Mixed Field Green Salad

With our House Dijon balsamic Dressing (side)

With a Choice of Soft Drink**

$10

Grilled Ginger Lime Halibut Pita Wrap

Grilled Nova Scotia Halibut with Mixed Field Greens Tomato and a Ginger Lime Drizzle on Locally Baked Pita Bread

With a choice of Soup*

$12

(For those Folks who love fish eaters but not fish)

Lunch Order of Chicken-N-Chips

Panko Crusted Fresh Chicken Breast with Crisp Fries, Cole Slaw, Tartar Sauce and Malt Vinegar

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water

*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice

Of course all of these soups are homemade…that’s how we roll

Don’t Forget, We Make a Mean Gazpacho

From the North: Tautog (Blackfish), Swordfish, Dry Day Boat Sea Scallops(See Recipe Below), Bluefish, New Bedford Hake fillet, Nova Scotia Halibut Fillet, Rhode Island Fresh Squid, Flounder Fillet, New Bedford Cod Fillet, Real Maine Whole Belly Clams, New Bedford Grey Sole, Maine Jonah Crab Claws, Sushi Grade Fluke, Uni (Sea Urchin Roe), Maine Steamer Clams, Rhode Island Little Necks, Cherry Stones and Top Neck Clams

From the Waters of the World: Fresh Never Frozen Chilean Sea Bass, New Zealand Cockles, Hamachi (Yellow-Tail), Wild Caribbean Hopper Pink Shrimp, New Zealand Scampi’s, Fresh Turkish Anchovies, Portuguese Sardines, Mediterranean Branzini (Branzino) and Durato, Cold Water New Zealand Lobster Tails, Spanish Octopus both large and baby

From the South: Sushi Grade Ahi Tuna, Cobia(Lemonfish), Mahi Mahi(See Recipe Below), American Red Snapper, Soft Shell Crabs, Pink Grouper, Rock Shrimp, Blue Crab Cocktail Claws, Fresh Lump and Jumbo Lump Crab Meat

From Sustainable Seafood Sources: Barramundi(Super Food), Costa Rican Tilapia Fillet, Fresh Organically Farmed Atlantic Scottish Salmon, Catfish, Prince Edward Island Mussels, Local Musky Hatchery Rainbow Trout, and Icelandic Arctic Char

This Weekend’s Half-Shell Selection

East Coast: Flying Point (Upper Sheepscot River, Maine)

St. Simon (New Brunswick, Canada)

Raspberry Point (Prince Edward Island, Canada)

Nantucket Sound(Nantucket, Mass.)

Chincoteague (James River, Virginia)

Briar Patch (Connecticut)

West Coast: Peale Passage (Shelton, Washington St.)

Kumomoto (Humbolt Bay, California)

Fanny Bay (Bayness Sound, British Columbia)

Miyagi (Washington St.)

This Weekend's Local Artisanal Cheeses

Please don’t hesitate to ask for a taste!

Bobolink Dairy Milford NJ

Cave Aged Cheddar: A truly exceptional cheddar, full flavored and complex

Frolic: An Alpine-Style Cheese named for the Happy Frolicking Cows of Milford.

Valley Shepherd Creamery Long Valley NJ

Califon Tomme: Aged 3+ months, this creamy, Tangy Cheese reminds me of a young-aged Gouda Style. Delectable melt-ability

Tewksbury: Aged 12+ months, this gem from the Cave is both nutty and full-flavored, while still representing the purity of the milk throughout

Shepherd’s Basket: Aged 5+ months, this sheep’s milk cheese is made using our own lamb rennet, imparting a distinctive, well layered

flavor with a beautiful, basket rind

Nettlesome: Cave aged 4+ months, with the unique addition of Stinging Nettles…herbaceous and truly memorable

Oldwick Shepherd: Aged 5+ months, this sheep’s milk cheese is nutty, full flavored, and undeniably sheep! Baaaah

Valley Thunder: Aged 10+ months this cheese is produced with great love and care first draped in cloth, then aged to pay homage the heartiest British Cheddar Makers

Grilled Mahi Salad

Serves 4

It’s summertime on a Saturday afternoon when someone proposes “Why don’t we play a little volleyball after dinner?” I know what you’re thinking fellow traveler…sure I have mad skills but I’m going to have to keep it light if I want pull off some of my signature “digs”…boom…Grilled Mahi Salad…volley for serve superstar.

Ingredients

1/3 cup red wine vinegar

1 garlic clove

1 small shallot, chopped

1 teaspoon Dijon mustard

4 basil leaves

1/2 teaspoon dried Greek oregano

1/2 cup olive oil

Salt and pepper

4 portions of Mahi 6 to 8 ounces each, skin removed: this dish is also great with Hamachi (Yellow Tail)

2 medium tomatoes, quartered

½ small red onion, sliced crosswise 1/3 inch thick

1 pound medium asparagus

5 ounces of Baby field greens or Baby Spinach (about 6 cups)

How it’s done

In a blender, combine the vinegar with the garlic, shallot, mustard, basil, and oregano and puree. With the machine on, pour in 1/4 cup plus 2 tablespoons of the oil; season with salt and pepper to taste.

Prepare charcoal or preheat your gas grill to high heat.

In a medium bowl, toss the tomatoes, onion and asparagus with 2 tablespoons of olive oil and season with salt and pepper. Grill the vegetables over high heat until lightly browned, about 2 minutes for the tomatoes and 4 minutes for the onions and asparagus. Transfer to a plate. Next brush the Mahi with olive oil and season with salt and pepper. Grill the Mahi over high heat, turning once, until cooked through, about 5 minutes per side. Transfer fish to a platter and cover with foil to keep warm.

In a large bowl, toss the field greens with the grilled onion and half of the vinaigrette. Mound the salad onto plates. Arrange the Mahi on the plates, along with grilled tomatoes and asparagus. Drizzle the Mahi and vegetables with the remaining vinaigrette and serve.

Should you wear your old terrycloth head and wrist bands?…Yes, if you plan on dominating.

Penne Pasta with Grilled Scallops and Garlic

Serves 4 to 6…4 of me 6 of you

Let’s say you’re silly enough to invite the crew of Metro Seafood over for dinner…You’re about to experience, first hand, how the Lions of the Serengeti dine. Truthfully, once you get your head around the foreign sounds, there is kind of a carnal beauty to it

Ingredients

1 ½ pounds of “Dry” unprocessed Sea Scallops with the abductor muscle removed…if you don’t know what this is a Metro Seafood specialist will be delighted to help you

1 pound of Penne Pasta

5 tablespoons of Olive Oil plus more for brushing Scallops

4 cloves of garlic minced

1 ½ pounds wild mushrooms, sliced thin: note you could use Cremini or white mushrooms if you can’t find any wild.

4 large Roma (Plum) Tomatoes seeded and chopped

3 to 4 scallions chopped

1 to 2 good pinches of crushed red pepper flakes

2 cups of Fish or Chicken Stock: both available at your friendly Metro Seafood

6 Basil leaves Chiffonade (Stacked and cut into thin ribbons crossways)

How it’s done

Bring a large pot of salted water to a boil and cook Penne according to directions about 13 minutes; drain and set aside

Prepare charcoal or preheat gas grill to high heat; you could also use a grill pan for this dish.

Meanwhile, heat the olive oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add mushrooms, tomatoes, scallions and red pepper flakes. Cook and stir 2 minutes.

Add Stock; simmer mixture to reduce slightly. Add pasta and half of Basil and season to taste with salt and pepper; heat through, take off heat and cover to keep warm.

Brush scallops with olive oil and season with salt and pepper. Grill scallops for 2 minutes per side and transfer to platter.

To serve, turn pasta out to a large “communal” platter and arrange Scallops on top

Garnish with the remaining basil and prepare to feel a sharp elbow in your side as your dinner mates jockey for serving position.