Good morning to all of our beloved friends and clients who are still getting back into the "Swing of Things" this week.
Many of my clients have emailed me letting me know that they miss their nightly grill rendezvous with fresh seafood as they get their family back into their fall routines. Between little Johnny's soccer practice and Janie's violin recitals the family has barely anytime to eat together, let alone cook. One of my long term clients, Wilma from Flemington emailed me saying "All we have time for this week is Pizza and quite frankly after the third day my family's "constitution" is more blocked up then the George Washington Bridge during a political payback. Wow, I feel for you Sister. And John from Branchburg bravely wrote me that his family's daily habit of Fast Food has his loved ones facing Category 4 internal winds.
That doesn't sound fun or funny John but I think your humble fishmonger does have the solution to your troubled waters. That's right my fellow travelers there is no more healing fare on this Big Blue Marble of ours then fresh seafood. I mean come on, not only will your heart thank you for the Essential Fatty Acids but your Brain will be doing cartwheels as it produces more grey matter then you know what to do with.
By the way, I can still do a Cartwheel... why are you chuckling... seriously I can but that's not important. But Fishman we all know the many health benefits fresh fish brings to the table but we just don't have the time to make a full blown meal. What in the name of Cod are you talking about?
By the time you find the menu for "Belly Blowouts" restaurant and take the entire families order you could be on your second helping of Sautéed Sea Bass. No joke, If you have 30 minutes, a box of salad greens and a loaf of crusty bread, you've got a delicious healthy meal for your dinner mates. And let's not ignore the 235lb Fishman in the room... You just feel sexier on Seafood Diet.
You don't think so, then tell me the last time you gave someone the "come hither" eyes after eating six White Castle burgers... Yeah, that's what I thought. Oh by the way, should you just not feel like cooking, we at Metro have some lovely options on our Take-Out specials menu. Now should you be in the mood for love and cooking then checkout today's recipes featuring Sauteed Swordfish Stuffed with Baby Arugula in Light Cream Sauce & Steamed Mussels in With Jersey Tomatoes. As always, thank you for the privilege of attending to your Seafood desires.
To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market 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) Our Classic Fish And Chips at the Stockton Market
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
Don't Forget to Like Us On Facebook For Special Deals and Updates!
TODAY'S GREAT TAKE-OUT SPECIALS 908-840-4332
Grilled Pesto Arctic Char over a Mixed Field Green Salad---SUPER HEALTHY! With Choice of Soup* $10
"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
Thai Spiced Catfish Roll Sweet Chili Lime Panko Crusted Catfish with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Toasted Ciabatta Roll With a Choice of Soup* $8
Fried Scallop "Love Roll" Panko Crusted Day Boat Sea Scallops with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll With a Choice of Soup* $10
"California Dreaming" Rock Shrimp Pita Wrap Panko Crusted Rock Shrimp with Lettuce, Avocado, Tomato, and Spicy Mayo on a locally Baked Pita With a Choice of Soup* $10
Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing (on the side) With a choice of Soup* $11 Metro's Mexican "Torta" Sea Bream Sandwich Grilled Lime Garlic Sea Bream (Dorade) Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $9
Metro's World Famous Fish-N-Chips (Lunch Portion) Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar With a Choice of Soft Drink** $8
Grilled Blackened Organic Salmon over our Classic Caesar Salad Of course we make our own Dressing and Croutons...this is Metro With a Choice of Soft Drink** $12
Grilled Moonfish (Opah) Tacos THERE OUT OF THE WORLD...GET IT? Grilled Spiced Opah with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soft Drink** $9
Metro's Italian Soft Shell Crab Sandwich...Uh, Yum! Italian Crusted Soft Shell Crab with Mixed Field Greens, Tomato, Red Onion and a Basil Tartar Sauce on a Toasted Soft Roll With a Choice of Soup* $10
Grilled Tuscan Branzino over Roasted Vegetables over Saffron Rice With the Choice of Soup* $10
A Mediterranean Swordfish "Health Wrap" Grilled Lemon Garlic Atlantic Swordfish with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread With a Choice of Soup* $10 (For those who don't love Fish But LOVE the People that do) A Chicken "Club" Roll Panko Crusted Chicken Breast with Smoked Bacon, Lettuce, Tomato and Mayo on a Fresh Baked Ciabatta Roll With French Fries With a Choice of Soft Drink* $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: Jonah Crab Claws Dogfish Shark (Spurdog) Live Sea Scallops Razor Clams Golden Tilefish 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: Cobia (Lemonfish) Anchovies (Greece) 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: Rock Shrimp King Mackerel (Kingfish) 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 Barramundi 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) Dungeness Crab (Live) 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) Wildling Bastard (NJ) Puffer Petite (Mass) Island Creek (Mass) Ichabod Flat (Mass) Beau Soleil (NB Can) Wellfleet (Mass) Glidden Point (Me) Saquish (Mass) Pemaquid (Me) Fin De La Bais (Mass) Peter's Point (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...
Sautéed Swordfish Stuffed with Baby Arugula in Light Cream Sauce Serves 4 Somethings are lovely stuffed, like Turkey or even Lobster with Crab. Somethings are not so lovely like when your humble fishmonger tries to stuff into a pair of 34" waist jeans. Talk about your piscivorous Muffin Tops.
Ingredients 4 Swordfish Steaks 1 inch thick 6 to 8 ounces each 3½ cups of finely chopped baby Arugula, divided 1 clove of garlic finely minced 2 tablespoons minced shallots, divided 1 teaspoon plus 1 tablespoon of olive oil Salt and Pepper 4 tablespoons of unsalted butter divided ½ cup dry white wine 1 cup of fish or chicken stock The juice of 1 lemon ¼ cup heavy cream
How it's done First make the stuffing by combining in a small bowl 1½ cups chopped Arugula, garlic, 1 tablespoon shallots, the one teaspoon of olive oil, ½ teaspoon salt and pepper to taste.
With a small sharp paring knife cut a 2 to 3 inch cut into the side of the steak and slowly cut a pocket into the fish... A Metro Fishmonger will lovingly do this for you, just ask.
Season the steaks generously with salt and pepper.
Spoon the Arugula mixture into the Swordfish pockets and set aside at room temperature for at least 20 minutes.
Preheat your oven to 350° degrees.
Next heat 3 tablespoons butter over medium-high heat in a large oven skillet until the butter melts and foams.
Cook the steaks in the skillet until nicely browned, about 4 minutes per side.
Place the steaks on a baking pan and place in the oven for another 5 minutes to finish cooking.
Add 1 tablespoon of olive oil to the skillet and sauté the remaining shallots for 1 to 2 minutes.
Add the wine and stir to deglaze.
Cook until the wine is reduced and syrupy-looking, about 3 minutes.
Add the remaining 2 cups chopped Arugula to the skillet and cook for 1 minute.
Next add the fish stock and simmer for about 5 minutes.
Add the lemon juice and cook for another 30 seconds.
Add the cream and bring to a simmer and season to taste with salt and pepper.
Remove the sauce from the heat and whisk in the remaining tablespoon of butter.
Pour any pan juices from the Swordfish into the sauce stir in.
To serve, divided the Swordfish steaks onto 4 plates and spoon over the sauce. Although this recipe might seem a little detailed little chef I promise it will stuff your guests with delectable love and your ego with kitchen swagger.
Steamed Mussels in With Jersey Tomatoes Serves 4 What can I say, we wait all year for the Fruit of the Garden State... The Magical Jersey Tomato. But let's be honest it's around mid-September that we have enough of these to build a Tomato Cabin (I'm pretty sure that's a thing). Either way, why not use some up as we celebrate one of my favorite crustaceans, the Mussel.
Ingredients 4 pounds of Prince Edward Island or Maine Mussels I prefer larger Mussels for this dish ¾ cup of olive oil 4 to 5 cloves of garlic thinly sliced 2 tablespoons of fresh chopped flat leaf parsley ¾ cup dry white wine 2 Jersey Tomatoes (about 2 pounds) roughly chopped (The Tomato is your choice, The pleasure is anybody who is lucky enough to have a seat at the table) A good pinch of crushed red pepper flakes Salt 6 Basil leaved Chiffonade (leaves stacked and cut into thin ribbons crosscut) 1 massive loaf of crusty bread to sop up the lovely sauce you just made
How it's done These days' mussels are pretty clean, so just give them a light scrub and rinse well.
In a medium stock pot big enough to hold the mussels comfortably, heat the olive oil over medium heat and sauté the sliced garlic for about 2 minutes being careful not to burn the garlic.
Next add the parsley and wine to the pot and turn the heat to high.
Once the wine comes to a boil add the tomatoes and crushed red pepper flakes and bring back to boil and cook for 2 minutes.
Add the mussels, cover the pot and cook until the shells open, about 5 minutes; season with salt if necessary.
Discard any mussels that have not opened.
To serve, turn the Mussels out into a large serving bowl and garnish with the chiffonade basil.
Now roll up your sleeves and bend a knee to the Jersey Tomato and the Mighty Mussel. Yeah, it kind of feels like church but you will be done with this meal in under 30 minutes.
Mark J. Drabich, President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833