Create your own Backyard Seafood Festival

Good morning to all of our beloved friends and clients and with only 38 days left in the Summer Season, I would be remiss if I didn't thank all of you for allowing Metropolitan Seafood to be a part of your "Sunny Season" celebrations.

Seriously, we cannot begin to show our most heartfelt gratitude for your patronage and friendship this Summer. I especially enjoyed all of the Photos you sent with you and your loved ones gathered around platters of Steamed Clams, Lobsters, Crabs and Crawfish. And although we are in our "No Judge" zone, I might suggest you be careful sending photos of yourselves wearing only a Lobster Bib and cut lemons. More specifically Genie from Califon... your cut lemons aren't covering up all of your "treats" and I would hate to see that "Crab Crack" photo go viral...think of the Kids Genie. Sure, this time of year is abound with various "Seafood Festivals" but some of you are creating your own Festival traditions right in your own back yard like the Lance family of Lebanon who just had their 13th Annual Seafood Festival. I could not be more Honored and Grateful to be a part of their Celebration since its inception....


I know what you're thinking, September is just a couple weeks away Fishman...

I would like to have a "Seafood Gala" of my own, but what "Theme" should I go with? Of course there are the obvious themes like "Clamapalooza", "Mussel Mania" and " The Running of Crabs" but my personal choice would be a "Game of Thrones" Seafood festival were you feast on a New England Style Lobster Bake and of course naming the costume winners of the Festival. The Lady of course would be crowned "Mother of Lobsters" and the Man would be deemed "John Snow Crab." These are just my thoughts but I'm looking forward to yours. Today's Super easy weeknight recipes are flavorful enough to be a part of this weekend's shindigs featuring Grilled Swordfish with a "Greek" Salsa Verde & Pan Roasted Sablefish (Black Cod) with a Grecian Salsa. Serving you all is our most sincere honor.

Today's Featured Recipes Created With Love for You...

Grilled Swordfish with a "Greek" Salsa Verde Serves 4 The Greek Salsa Verde will not only be a perfect match for the rustic flavors of grilled Swordfish but can also be used on those folks in your life you really don't like. When applying on an annoying human, a tablespoon will usually do the trick.


4 Swordfish Steaks 6 to 8 ounces each 1 inch thick 1 clove of garlic minced fine 1 tablespoon of fresh chopped oregano 2 tablespoon of olive oil Salt and Pepper

For the Salsa Verde 1 tablespoon finely chopped fresh oregano 1 teaspoon finely chopped rosemary leaves 2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh flat leaf parsley 1 teaspoon capers rinsed drained and finely chopped 1 teaspoon of finely grated lemon zest The juice of 1 lemon (about 2 tablespoons) 1 clove of garlic crushed and finely minced ½ teaspoon Dijon mustard ¼ cup olive oil Salt and pepper

How it's done First make the Salsa Verde by combining the oregano, rosemary, mint, parsley, capers, lemon zest, lemon juice, garlic and Dij