My most sincere intentions and prayers

September 12, 2017

Good morning to all of our beloved friends and clients and I would be remiss if I did not send my most sincere intentions and prayers to all of our brethren in the state of Florida.



As I was in the Fulton Fish Market this morning someone asked me "Did you see how little Red Snapper was in the Market this morning?"  Full disclosure, I did everything in my power not to take out my FISH HANDLER/MEAT HOOK and "brain" this moron.  What the fluke are you talking about I said?  

Who gives a Striped Bass about the availability of fish off the Florida Coast right now.  What about the poor folks who just experienced, firsthand, one the biggest Hurricanes of our history you dimwit?  I almost felt sorry for this dolt as I lambasted him about just how dangerous the occupation of fishing is and how dare he worry about his precious "printed menu" rather than the poor souls who are returning to their homes only to find the devastation that Irma left behind. I'm not sure if he apologized but he did say something as he ran away from me as he witnessed my half Lebanese blood beginning to boil... I just heard "Alright already... sorr..." and then he darted away.


And although very cliché, I can't help but recognize just how very fortunate I am to have my family and friends along with you, my beloved clients.  It seems the last couple of days only anguish has dominated our news feeds but I hope you will all join me in combating this pattern by not only remembering everything we have but to reach out to others in need.  


Thank you sincerely for your time and kindness and should any of you be housing any of your family or friends from Florida please let us know we would love to help you out with a gift of subsidence for you and your guests.  

That said, as time is of the essence these days I have created two very easy and satisfying weeknight recipes that I hope you will enjoy featuring  Pan Roasted Cobia (Lemon Fish) Lemon Rosemary Brown Butter & Pan Fried Sea Bass with a Corn Tomato Saute.


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...



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 

Don't Forget to Like Us On Facebook For Special Deals and Updates! 



Metro's "Holy Guacamole" Tuna Burger
Grilled Lime Garlic Ahi Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*


Metro's Classic Catfish "PO-BOY"
Spiced Panko Crusted Catfish With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*


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


Grilled Sea Bream "Emparedado" (Sandwich)
Grilled Lime Garlic Sea Bream (Dorade) with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice of Soup*


Metro's Soft Shell Crab Tacos (2)
Lightly Breaded Soft Shell Crabs on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**


Metro's Salmon "Steak Sandwich"
Blackened Grilled Organic Salmon with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*


Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing (on the side)
With a choice of Soup*  
California Halibut "Health Wrap" 
Grilled Lemon Basil Halibut with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread
With a Choice of Soup* 


Metro's South West Arctic Char Pita Wrap
Grilled Lime Garlic Arctic Char With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*


Grilled Tequila Lime Wild Shrimp Over Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**


Grilled Pesto Tilapia Fillet a Mixed Field Green Salad
With a Choice of Dressing
With a Choice of Soup*


Panko Crusted Day Boat Scallops Over Our Classic Caesar Salad
With a  Choice of Soft Drink**


The "Soon To Be Famous" South West Fish Roll
Cornmeal Crusted Cod Fillet with Shredded Lettuce and a Grilled Sweet Corn Salsa with Pickled Jalapeño Aioli
With a Choice of Soup*


(For those Folks who love fish eaters but not fish)
Grilled Chicken "Caesar Wrap"
Grilled Spiced Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*


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


Today's Fresh Fish Selections
From the North:
Golden Tilefish
Nova Scotia Halibut
Maine Sea Bass
Grey Sole 
Nova Scotia (Hard Shell) Lobsters
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)
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
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)
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...  (908) 840 4332
Metropolitan's Half-Shell Oyster and Clam Selections

West Coast:
Sunset Beach  (Wa)

Totten Inlet (Wa)

Kumamotos (Ca)
East Coast:    
Blackberry (PEI)
Beach Point (Mass)
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)



Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams



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

Pan Roasted Cobia (Lemon Fish) Lemon Rosemary Brown Butter Serves 4

Weekday Schmeekday, who says you have to wait till the weekend to be a Little Chef Bad@$$.

This recipe not only features the firm meat like flavors of Cobia but gets you out of the kitchen in less than 30 minutes.


4-Cobia Fillets 6 to 8 ounces each with the skin removed; you could also use Mahi or Swordfish with great success
Salt and Pepper
2 tablespoons of olive oil
4 tablespoons of unsalted butter
1 tablespoon of fresh chopped Rosemary leaves
The juice of ½ a lemon
Lemon wedges, for serving


How it's done
Preheat your oven to 400° degrees.


Pat the fish dry with paper towels and generously season both sides of the fillet with salt and pepper; let the fish sit at room temperature for 15 to 20 minutes while you fill your wine glass up again.


Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering hot. 


Add the fish, flesh side down first and cook until golden brown, about 3 to 4 minutes. 


Turn the Cobia over and transfer the skillet to the oven, and roast until the fish is just opaque when fork tested, about 10 minutes; transfer the fish to a warm platter and tent with foil to keep warm.


Pour off any olive oil from the skillet, add the butter, and melt over medium heat. 


Add the rosemary and cook, stirring, until the butter turns brown and gives off a nutty aroma, 2 to 3 minutes. 


Immediately remove the pan from the heat, stir in the lemon juice, and season to taste with salt and pepper. 


Pour the sauce over the fish and serve with the lemon wedges.


By the way, the 30 minute kitchen time does not include wine re-pouring. 

Pan Fried Sea Bass with a Corn Tomato Sauté  Serves 4

Hello Delicious! Yeah, that's what they'll be calling out to you from now on Little Chef.

So if you don't like meals that take under an hour to prepare or using up seasonal Corn and Tomatoes or the love and admiration of your friends and family, by all means, don't make this dish.


4 Sea Bass fillets, skin on and scaled 6 to 8 ounces each; Branzino or Sea Bream works great also.
Salt and Pepper
½ cup all-purpose flour
½ cup Panko bread crumbs
2 eggs beaten in a shallow bowl with 1 tablespoon of water and a couple good dashes of your favorite hot sauce: this will not make the dish spicy, I promise.
1 tablespoon of unsalted butter
1 tablespoon or more of olive oil
For the Corn and Tomato Sauté
1 tablespoons unsalted butter, divided
1 cup fresh corn, cut from the cob of 1 - 2 ears, great way to use up leftovers!
1 cup tomato seeded and diced
1 shallot diced
Salt and Pepper
2 tablespoons chopped fresh parsley


How it's done
First make the Sauté; in a large non-stick skillet heat the tablespoon of butter over medium high heat.  


Next, sauté the corn, tomato and shallot for about 3 to 4 minutes; season to taste with salt and pepper.


Remove from heat and transfer into a bowl; stir in the parsley and set aside.

Wipe out the skillet with paper towels. 


Season the Sea Bass fillets generously with salt and pepper.


In a shallow bowl, combine flour and panko and season with salt and pepper. 


In the original skillet, heat the butter and olive oil over medium high heat.


Dip the Sea Bass fillets in egg and then dredge in the flour panko mixture and sauté, flesh side down first for about 4 to 5 minutes per side until nicely browned and just opaque when fork tested.  

Transfer the fillets to paper towels to let drain for 1 to 2 minutes.


To serve, transfer the fillets to four plates and spoon over the Corn Tomato Sauté. 


Garnish with more chopped parsley and serve with lemon wedges just in case any of your friends and family get a little "handsy" you can keep them at bay with a lemon squeeze in the eye. 

Mark J. Drabich - President
Metropolitan Seafood & Gourmet

P 908-840-4332
F 908-506-0293

1320 Rt. 22 Lebanon NJ 08833




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