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...
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
Don't Forget to Like Us On Facebook For Special Deals and Updates!
TODAY'S GREAT TAKE-OUT SPECIALS 908-840-4332
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* $10
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* $8
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** $9
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* $10
Metro's Soft Shell Crab Tacos (2) "Crabgasmic" 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** $10
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* $9
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 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* $10
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* $10
Grilled Tequila Lime Wild Shrimp Over Black Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10
Grilled Pesto Tilapia Fillet a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soup* $9
Panko Crusted Day Boat Scallops Over Our Classic Caesar Salad With a Choice of Soft Drink** $12
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* $9
(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* $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: Golden Tilefish Hake Nova Scotia Halibut Fluke 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) 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 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... (908) 840 4332 Metropolitan's Half-Shell Oyster and Clam Selections Oysters 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)
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
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
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.
Ingredients 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.
Ingredients 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 Email:firstname.lastname@example.org
P 908-840-4332 F 908-506-0293 1320 Rt. 22 Lebanon NJ 08833