Unofficial end of Summer

Good morning to all of our beloved friends and clients and as the unofficial end of Summer comes to a close, I cannot help but think about our fellow brothers and sisters in the Houston area that are still reeling from the devastation of Hurricane Harvey.

To all of the rescue workers and volunteers who have exemplified pure courage and undying diligence during these trying times, this Labor Day has us all at Metro filled with deep gratitude for these hardworking men and women. We at Metro have been truly blessed over the past 29 years with amazing clients and friends who have allowed us to be your fishmongers and we would like to share our success in some small way to help the victims of this calamitous storm.

That said, we at Metro would like to make a donation to the Houston Food Bank on behalf of all of our friends and clients who have so kindly granted us the privilege of serving you for all of these years. Should any of our clients locally be taking in friends and family please do not hesitate to let us know, we would love to be a part of your meals with a little added Seafood Gift for your healing dinners.

In regards to the upcoming Labor Day Weekend, your Humble Fishmongers will be fully stocked with all of the Treasures of the World's Oceans in order to make your last "Hoorah" of Summer a memorable one. Please do not hesitate to call us to preorder anything you might need for your Barbeque Celebration. We of course will be open all weekend Friday and Saturday from 9am-7pm and Sunday from 9am-4pm and closed on Monday.

Should you want to create two easy and satisfying dishes this week, look no further than today's recipes featuring Summer Vegetable Saute over Oven Roasted Flounder & Grilled Cod Zucchini and Tomato Foil Packets.

Thank you as always for allowing us a place at your family's table.

Today's Featured Recipes Created With Love for You... Summer Vegetable Sauté over Oven Roasted Flounder Serves 4

The last thing you need in the middle of the week is a meal plan that takes up your whole evening. No, you need a quick delicious meal so you can get back to your loved ones or possibly catch up on those back episodes of Game of Thrones. Now let's protect the "Wall" and make a great meal.

Ingredients 4 Flounder fillet 6 to 8 ounces each 3 tablespoons olive oil divided 1 large zucchini, finely diced 1 red bell pepper, finely diced ½ pound of mushrooms (your choice) sliced very thin 2 cloves of garlic minced 1 pinch of crushed red pepper flakes 1 tablespoon of Balsamic vinegar Salt and Pepper 4 tablespoons of fresh chopped flat leaf parsley

How it's done Preheat the oven to 425° degrees

Brush the bottom of your baking dish with one tablespoon of the olive oil and place the fillets flesh side up in the pan and fold under the thinner tail section to achieve a uniform thickness to the fish; season the fillets with salt and pepper and set aside.

Heat the remaining olive oil in a large skillet over medium high heat.

Add zucchini, pepper, mushrooms, garlic and crushed red pepper and sauté for about 2 to 3 minutes or until the veggies have become crisp tender.

Remove the skillet from the heat and add the balsamic vinegar to the skillet; season to taste with salt and pepper.

Next, spoon the vegetable mixture over each fillet and place the baking dish in the oven to roast for 10 to 12 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to four plates and drizzle over any pan juices; garnish with the chopped parsley.

A loaf of bread and a simple salad will have you sitting on the Iron Throne for the rest of your days. If you don't know what I'm talking about then please catch up on G.O.T...I've given you the extra time for the love of Cod.

Grilled Cod Zucchini and Tomato Foil Packets Serves 4

Who doesn't love the concept of "All in One?" Sure we had that in mind when we were picking a spouse... "I'll pick a partner who is my best friend and will also make me a better person and will love me unconditionally regardless of my faults". Okay, that didn't work as planned but this dinner will, I promise.

Ingredients 1½ to 2 pounds of Cod fillet (Note: fold over the thin end pieces to make an even thickness) 2 zucchini, ends trimmed and spiralized GET THAT VEGGETII, if you don't have a spiralizer, just slice the Zucchini very thin long ways and slice into long very thin pieces, almost like linguini 4 tablespoons olive oil 2 cloves of garlic crushed and minced fine 1 tablespoon of fresh chopped basil ½ teaspoon of finely grated lemon zest ¼ cup of dry white wine Salt and Pepper 1 Sweet Red Bell Pepper seeded and cut into very thin matchsticks 1 large tomato seeded and cut into 1 inch dice 2 small scallions sliced very thin 10 to 12 Kalamata olives pitted and halved

How it's done Preheat your gas grill to high heat.

Pat the fillets dry and season both sides with salt and pepper.

Cut a large enough piece of heavy duty aluminum foil as to hold the cod and veggies so you fold it over to make a package crimping up the 3 sides of your foil package.

In a small bowl whisk together the olive oil, garlic, basil, lemon zest, white wine with a pinch of salt and pepper.

Divide zucchini, thinly sliced red pepper, chopped tomato, scallions and Kalamata olives onto the four pieces of foil.

Top each with a cod fillet and spoon the olive oil wine mixture over each packet and seal the three sides of the package; let the package sit at room temperature for 15 to 20 minutes.

Lay the package on the grill and cook for 10 minutes. To serve, place each packet onto four plates and serve with lemon wedges.

Do not forget that "All in One" is a pipe dream because you will still need crusty bread to sop up the wonderful juices that have been created. Special Third Recipe - Kick @$$ Snow Crab Boil Serves 4

The only warning this recipe comes with is that this recipe is so damn good some might see it as a last supper so don't be surprised if one of your dinner mates says "Are you going to be okay... or did you hear something about my health?"

Ingredients Special Equipment-Red Net boiling bags... Metro lovingly gives these to our clients for free 3 to 4 pounds of Jumbo Snow Crab Leg clusters... and we have some beauties 2 tablespoons of Vegetable oil 2 small onions sliced ½ inch thick 2 tablespoons of Old Bay seasoning 1 bulb of garlic cut in half do not peel 3 tablespoons of tomato paste 3 quarts of fish Stock... Metro will give you the bones or we make it for you... dealer's choice 2 pounds of small red or fingerling potatoes-put into a red net bag 2 ears of corn husked and cut in half-put into a red net bag 1½ pounds andouille sausage, cut into 2-inch pieces... Yes, Metro sells this Salt and freshly ground black pepper Melted butter for dipping and rubbing on fellow dinner guests

How it's done Set a large stockpot over medium heat.

Heat the vegetable oil and then add the onions and sauté until they begin to turn translucent.

Add the Old Bay and the garlic and sauté a couple of minutes more.

Add the tomato paste and sauté until beginning to caramelize.

Stir in the stock.

Increase heat to high and bring stock almost to a simmer.

Reduce heat to medium.

Drop the potato bag into the pot and allow to cook, simmering for about 7 to 10 minutes.

Add the corn bag and sausage.

Taste the broth for salt and Old Bay and add a little of each if needed.

Test a potato by poking it with a fork.

When you feel they are about 5 minutes from done, add all the Snow Crab Clusters and cook for 5 minutes.

To serve remove the contents of the pot onto a pile of newspapers and cut open the potato and corn bags.

Garnish with lemon wedges, put out the melted butter in four small bowls, roll up your sleeves and dive head first into this culinary orgy. Try to remember first names... it might get awkward at breakfast the next day.