Ha, it is indeed hot enough for me today

July 20, 2017

Good morning to all of our beloved friends and clients and as the mercury rises to hellacious levels we find ourselves amidst the most annoying seasonal creatures.


 

 

Now I'm not talking about mosquitos or horseflies, no I'm referring to the "Is It Hot Enough For You" Guy.  And before you ask, I have already contacted the local municipalities in the area and asked if while they're spraying for Mosquitos they might add something to the mix to prevent these Jack@$$'$ from breeding.  Perhaps even something that can make them slip into a deep sleep until Fall arrives.  Wow, sorry I just realized I'm advocating placing someone in a  coma just because I find their line of questions moronic.    But that said, I bet I would get some thankful emails from their coworkers and families who would no longer have to hear another "Is it hot enough..."   Yes, I know that putting a fellow human being in harm's way is no way to solve this problem so I think I'm going to take the highroad and help out these dullards. 

 

Okay, I think I have it, the next time I'm engaged in conversation and the "Guy" asks the "question" I will simply say "Ha, it is indeed hot enough for me today brother but I must say to you with Peace and Love, some folks might find  that question a tad annoying...May I suggest a couple of sayings that I find lifts one spirits on a sweltering day"  to which the Guy responds "Sure fishman, shuck me a few pearls of wisdom" and then I would say "How about saying...If it gets any hotter we can go to my house for a couple of cocktails and dip in my pool...or...Boy it sure is hot as hell today, if I could go back in time I would give a deep soul kiss to Willis Carrier the inventor of Air Conditioning or at the very least buy that SOB a cold beer"  And then this new inspired guy would probably look at me with confusion and say "No, I like my IS IT HOT ENOUGH line."  I of course would gaze lovingly upon him and proceed to crop-dust that @#$!* with Mosquito spray....just kidding of course...well. 

 

Anyway, I sincerely hope you are all staying light and breezy and to help you stay on that plain, may I suggest today's Super Easy Summer Grilling dishes featuring Grilled Algerian Inspired Tuna & Grilled Sardines with a Kalamata Tomato Dressing...

 

 

Thank you as always for spending this time with me.


Ha, it is indeed hot enough for me today Created With Love for You...

Grilled Algerian Inspired Tuna Serves 4
I don't have to tell you about working up an appetite for a Mediterranean flavor punched meal after a day at the Algiers Camel races.  What? Sorry, I don't know what I'm talking about, I just needed to segue into the original depth of flavors this dish has to offer.

 

Ingredients
4 Sushi Grade Tuna Steaks 1 inch thick 6 to 8 ounces each (Sushi Grade is determined by the Freshness and Fat Content of the fish...We at Metro would love to show you how this is determined)
½ cup of olive oil
The juice of 2 lemons; Hurrah for Metro's free lemon program
3 tablespoons of fresh chopped cilantro
3 tablespoons of fresh chopped flat leaf parsley
2 tablespoons of honey
2 teaspoons of kosher salt
2 teaspoons of ground cumin
2 teaspoons of smoked paprika
1 really good pinch of crushed red pepper flakes; if you dig spicy go for 2 pinches tiger

 

How it's done
In a small bowl whisk together the olive oil, lemon juice, cilantro, parsley, honey, salt, cumin, paprika and crushed red pepper and reserve a ¼ cup of the marinade. 

 

Pour the rest of the marinade into a large re-sealable bag and add the Tuna steaks to the bag; gently message in the marinade. 

 

Place the fish in the refrigerator and let marinate for 1 hour (up to 2 hours but remove from fridge and let come to room temperature 20 minutes before grilling).


Prepare your charcoal or preheat your gas grill to high heat.


Remove the Tuna from the Marinade and season both sides with a touch more salt and pepper. 

 

When the grill is hot, cook the fish for 3 minutes per side for Rare...4 to 5 for medium rare and if you like your Tuna Well-Done then just please focus your efforts on making really good Hummus. 

 

Transfer the Steaks to a cutting board and let rest for 2 to 3 minutes. 

 

Next, slice the steaks into ¾ inch slices and arrange on a serving platter. 

 

Spoon the reserved marinade over the Tuna slices and garnish with lemon wedges and some chopped parsley.  By the way, I am looking to start a Camel racing club behind the store, so if anyone wants to get together the second Thursday of the month just shoot me an email.

Grilled Sardines with a Kalamata Tomato Dressing Serves 4
If you prefer not to have your guests weep at the table with sobs of gratitude for you, do not make this dish.  However, should you just want them to sulk with disgust, pop a couple of Veggie Burgers in the Microwave and let the pouting commence.

 

Ingredients
12 to 14 Sardines gutted and scaled with the head left on: This is a Job for a Metro Fishmonger...we love this kind of Ship.
6 tablespoons olive oil, divided
1 clove of garlic minced fine
1½ cups of seeded diced tomatoes and if it's Local Jersey Tomato time...bust out your best selfie high five
¾ cup of pitted Kalamata Olives chopped coarsely
½ cup of chiffonade basil (leaves stacked and cut into thin ribbons crossways)
1 tablespoon red wine vinegar
Salt and Pepper

 

How it's done
Preheat your gas grill or prepare your charcoal to medium high heat about 400° degrees.

 

Place the sardines in a glass baking dish and brush them with 2 tablespoons of the olive oil and season generously with salt and pepper; cover with plastic wrap and let sit on the counter for 15 to 20 minutes.
 

Meanwhile, heat the remaining 4 tablespoon of olive oil and garlic in a saucepan and when the garlic is just starting to become fragrant (about 2 minutes) add the tomatoes, olives, basil and red wine vinegar and warm till heated through. 

 

Season the dressing to taste with salt and pepper and set aside.
Next, grill the sardines for about 4 minutes per side or until the fish is just opaque when fork tested.

 

To serve, transfer the grilled Sardines to a large serving platter and spoon over the dressing. 

 

Garnish with torn basil leaves and lemon wedges. 

 

Should you want to see a Half-Lebanese Fishmonger cry like a baby, forget to get a loaf of crusty bread to serve with this feast of gratitude.

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