Summer was a hoot

September 5, 2017

Good morning to all of our beloved friends and clients and as we all know this is the week that we all get back to the "grind."


I have never really cared for that saying as it denotes things are going to be horrible as Summer fades into the rear-view mirrors of our lives. Sure, Summer was a hoot and I am sure that I will continue to use my grill well into the first snow fall of the season, so let's focus on the wonders that this new season has in store for us.

 

 

That said, I do take special joy in being a full grown Fishmonger and that unlike all the young ones out there, I will not be having to go back to school. Yes, my fellow travelers that is a special kind of hell that I do not miss. Even to this day, just saying the words "Back to School" gives me a case of the tummy rumblings akin to a full blown episode of Irritable Bowel Syndrome. Then thankfully, I remember that I won't have to go the Sears and Roebuck with my mother to buy another pair of "husky" jeans. Those were not fond memories as she had me parade outside the dressing room door only to be further humiliated by her sticking her hand in my waistband to see if there was "growing" room.

 

Full disclosure, my healthy appetite never ceased to close the "growing" gap by Thanksgiving. If it sounds like I have no empathy for these young travelers as they march off to the classroom it's because I don't. Hey, we all made it through those hellacious crossroads of bad "back to school" haircuts, empty note books that we would never fill and enough pencils to build a small log cabin with. And as far as I can tell we came out the other side better people for it. And that's just one of the lovely perks of being an Adult. Not to mention that if I want to have a Taylor Ham, Egg and Cheese sandwich this morning the only person I have to ask is me. "Hey, you want a "Jersey" breakfast this morning chubby?"... "I think I do, but please stop calling me chubby."

 

So may I wish a hearty good luck to all the youngsters out there heading back to school this week and express my sincere gratitude for the fact that it's not me. 


And to all of the adults out there who tirelessly entertained your young ones this summer, I raise a glass and toast you for a job well done. (Feel free to raise that glass anytime you want, the kids won't be home till at least 3:30 pm.) Now should you need a couple of quick and delicious meals this hectic week then look no further than today's recipes featuring Shrimp and Gemelli with Arugula and Toasted Garlic & Crispy Tilapia Pita Wraps with a Lemon Basil Aioli. 

 

and Clients South and West... You Can Experience Metropolitan Seafood At The Stockton Farmers Market in Stockton NJ FRIDAYS, SATURDAYS AND SUNDAYS...PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD 908-840-4332

 

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering (on Fridays Only) at the Stockton Market


Our Classic Fish And Chips 
As Well As Our Famous Grilled Fish Tacos, Rock Shrimp Tacos...AND $1 OYSTERS FROM 3 TO 5 PM  
ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES... Looks like it's here to stay
Friday 3:00 to 7:00 
Saturday 9:00 to 4:00
Sunday 10:00 to 4:00 

 

TODAY'S GREAT TAKE-OUT SPECIALS   
 
"California" Salmon Burger 
(Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 
$10 

 

Grilled Mahi "Gyro" Yep, You Read It Right!
Grilled Spiced Mahi Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita
With a choice of Soup*
$10

 

The "Italian" Tilapia Roll
Italian Crumbed Tilapia Fillet with Lettuce, Tomato, Red Onion and Italian Tartar Sauce on a Toasted Ciabatta Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$7  

 

The Tequila Lime Catfish Emparedado (Sandwich)
Cornmeal Crusted Catfish with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Ciabatta Roll
With a Choice Soup*
$8

 

Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?)
Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*
$10

 

Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**
$8

 

A "California" Grouper "Health" Wrap
Grilled South West Spiced Red Grouper with Avocado, Mixed Field Greens, Roasted Veggies and Spicy Mayo
Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10

 

Grilled Tequila Lime Sea Bream (Dorade) over Saffron Rice and Black Beans
With the Choice of Soup*
$10

 

Thai Soft Shell Crab Salad
A Panko Crusted Soft Crab Over a Mixed Field Green Salad and a Thai Avocado Salsa with a Sriracha Aioli Drizzle
With a Choice of Soft Drink**
$12

 

Grilled Swordfish Fajitas (2)
Grilled Fajita Spiced Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$10

 

South Western Panko Crusted Oyster Roll
Spiced Panko Crusted Oyster with Mixed Field Greens, Tomato, Pickled Jalapeños, Avocado and a Chipotle Mayo on a Toasted Ciabatta Roll
With Choice of Soup*
$9

 

Grilled Basil Balsamic Arctic Char Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soup*
$10

 

Grilled Pesto Halibut on our Classic Caesar Salad
With a Choice of Soft Drink**
$12
 
(For those who don't love Fish But LOVE the People that do)
South West Spiced Chicken "Health" Wrap
Grilled Spiced Chicken Breast Mixed Field Greens with Roasted Veggies and a Chipotle Aioli on Lebanese Flat Bread
With a Choice of Soup*
$8 


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

 

ALL SOUPS ARE LOVINGLY MADE IN STORE.
 
Today's Fresh Fish Selections
 
From the North:
Boston Mackerel
Razor Clams
Hake
Nova Scotia Halibut
Fluke
Georges Bank Flounder
Maine Sea Bass
Grey Sole 
Monkfish
Cod 
Skate 
Nova Scotia (Hard Shell) Lobsters
Swordfish
Day Boat Sea Scallops
Jumbo Maine Mussels
Baccala (Salt Cod) Needs to be soaked for 2 days
Fresh Long Island Squid
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams
 
From the Waters of the World:                  
Opah (Moonfish)
Mahi
Corvina (Greece)
Sardines (Greece)
Dover Sole (Spain)
Japanese Madia (Sea Bream)
Carabineros (Spanish Red Shrimp)
Hamachi (Yellow Tail)
New Zealand Cockles 
New Zealand Green Lip Mussels              
Branzino (Mediterranean Sea Bass)
Dorade (Sea Bream)                                       
Colossal U-6 Shrimp
Wild Caribbean Hopper Pink Shrimp and White Shrimp (3 Sizes)
Brazilian Rock Lobster Tails (4 Sizes)
South African Cold Water Lobster Tails
New Zealand Lobsters Tails 
Squid Ink (Cuttlefish Ink)
Squid Steaks
North African and Spanish Octopus (Large & Baby)
Crawfish Tail Meat
Conch Meat from Belize    
 
From the South:
Blowfish 
STEAMED SPICY CRAWFISH                         
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
Soft Shell Crabs
American Red Snapper
Sushi Grade Ahi Tuna
Fresh Jumbo Lump Crab Meat
Fresh Lump Crab Meat
Special Crab Meat
Blue Crab Cocktail Claws with Horseradish Sauce
 
From Sustainable Seafood Sources: 
Wild Catfish
Rain Forest Tilapia 
Arctic Char (Iceland)
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels

From the Pacific Northwest:
Black Cod (Sablefish)
Wild Troll King Salmon 
Fresh Plump Shucked Washington State Oysters
Jumbo King Crab Legs
Jumbo Snow (Opilio) Crab Legs
 
More Fish coming in Every Day Please Call for updated Inventory... 
 
Metropolitan's Half-Shell Oyster and Clam Selections
Oysters

East Coast:
West Coast:
Lucky Limes (PEI)
Blackberry (PEI)
Blue Points (Conn)
Rose Cove (NJ)
Swan Point (NJ)
Puffer Petite (Mass)
Island Creek (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Saquish (Mass)
Wellfleet (Mass)

 

I DARE YOU  TO FIND A NICER OYSTER SELECTION!

 

Clams
Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 

 

METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...


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

 

Shrimp and Gemelli with Arugula and Toasted Garlic Serves 4
Weekdays can sometimes be the last straw that breaks the Camel's back, in this case the Little Chef's back.  Allow this easy and complete meal not only save your back but your precious backside as you deliver calming delectability to your weeknight meal.

 

Ingredients
1½ pounds of large shrimp peeled and deveined with the tails removed
¼ cup olive oil
4 large cloves garlic, thinly sliced
4 cups of roughly chopped baby Arugula
1 tablespoon of balsamic vinegar
Freshly ground black pepper
12 ounces of gemelli or penne pasta or any short pasta that you have on hand
Grated Parmigiano-Reggiano cheese

 

How it's done
Bring a large pot of well-salted water to a boil.

 

Heat the olive oil in a large skillet over medium heat and  garlic, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes.

 

Transfer the garlic to paper towels to drain; increase the heat to medium high heat.

 

Season the shrimp with salt and pepper and sauté the shrimp for 2 minutes.
 
Add the Arugula to the same skillet and cook, stirring, until wilted, 1 to 2 minutes. 

 

Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.

 

Boil the pasta according to package directions. 

 

Reserve 1 cup of the pasta cooking water and drain. 

 

Add the pasta to the skillet and toss with the shrimp and Arugula. 

 

Add the toasted garlic and a couple of tablespoons of the grated Parmigiano cheese, and toss to combine, adding some of the pasta cooking water to loosen, if necessary.

 

Turn your creation into your favorite Pasta Bowl and garnish with a little more grated cheese and perhaps a drizzle of your best olive oil.  Your back and taste buds will be grateful but your dinner mates will show their deepest gratitude with empty plates and lavish hugs.

 


Crispy Tilapia Pita Wraps with a Lemon Basil Aioli Serves 4
Nothing says weekday grind like having no time at all to prepare dinner.  Let's smooth out that grind with the lovely flavors of a Lemon Aioli and a Crispy fish fillet.

 

Ingredients
For the Lemon Basil Aioli
1 cup mayonnaise
¼ cup of fresh chopped Basil
The juice of 1 lemon
2 teaspoons of finely grated lemon zest
Salt and Pepper

 

For the Pita Wraps
4 Tilapia fillets 6 to 8 ounces each; You could also use Flounder or even Catfish  with phenomenal success
½ cup flour
2 eggs, whisked with 1 tablespoon of water and a couple dashes of your favorite hot sauce
1 cup panko breadcrumbs
Salt and Pepper
¼ cup grape seed oil or another neutral oil like sunflower or safflower oil
4 loaves of Pita Bread warmed in a low oven
Tomato slices for serving
Avocado slices for serving
Lettuce for serving

 

Instructions
In a small bowl, combine the ingredients for the Lemon Basil Aioli; season with salt and pepper to taste and set aside (can be made well in advance and place in the refrigerator.)

 

Set up a "dredging station." Place the flour, whisked eggs and panko breadcrumbs in separate shallow bowls or rimmed plates. Season each with salt and pepper.

 

Season the Tilapia fillet with a little salt and pepper.

 

Dredge the fillets in the flour on both sides, followed by the whisked eggs, followed by the breadcrumbs. 

 

Place the breaded filets on a wax- or parchment-lined baking sheet while you heat up your skillet.

 

Heat the oil in a large nonstick skillet over medium-high heat until shimmering and hot (you can add a pinch of breadcrumbs to test the oil-they should immediately start to sizzle).

 

Working in batches, fry the fish for about 2 to 3 minutes per side, or until golden brown on both sides and cooked through.

 

To assemble spread some of the Lemon Basil Aioli on the warmed pita. 

 

Place a fillet on top of each Pita, followed by a tomato slice, a few avocado slices and a leaf or two of lettuce. 

 

Fold over the Pita and get ready for that grind to turn into a delectable slide. 

 
Mark J. Drabich
President
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
Email:mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833

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