Let's all wear our silk pajamas tonight in homage

September 28, 2017

Good morning to all of our beloved friends and clients who like me, will be marking this day a somber one as we have lost one of the great minds of our time. Leonardo da Vinci, Sir Isaac Newton, Archimedes and even Albert Einstein seem to pale in comparison to this icon of modern-day culture.  

 

Of course, I am referring to the untimely departure of Mr. Hugh Hefner.


 

No one man has given so much to society then this ambitious free thinker.  I for one saw "Hef" as not only my spiritual Sherpa navigating me through my formative years but a Father figure whose publication allowed this wee fishmonger to discover his love of literature which has endured, even this day.  Sure, Hugh might have been known for his scantily clad models but it was the Articles in the magazine that I believe he will be remembered for. Not to mention the guidance he so unselfishly bestowed upon young men such as myself, coming of age in the late 70's.  


Thanks to Mr Hefner I knew how to pick out a good bottle of champagne and how to navigate the daunting task of purchasing ones first tuxedo.  But it was the letters from the readers that opened the eyes of this young man on the exotic possibilities life had to offer.  Full disclosure I did send in a letter myself and although it was never published I do still cherish the rejection letter the company sent letting me know they really liked my story but couldn't seem to find the right issue for it.  I would like to share with you now an abridged version of that letter.  "I heard a new Fish Market opened in Lebanon NJ so I decided to check it out.  Now I wasn't expecting much  but that day I learned my lesson not to prejudge country living.  The first thing I noticed about this market was the amorous aroma of this place but then it hit me like a ton of bricks, the most bodacious Halibut I'd ever seen, the ice glistening off its ample dorsal fin... As the swarthy fish monger took the fish in his experienced hands... " you get the picture.  


Seriously, am I the only one who's hungry?  That said, I have created two very seductive recipes that I hope you will enjoy featuring, Sauteed Lemon Salmon with a Zucchini Slaw   &   Pan Roasted Halibut with a Lemon Basil Compound Butter.  Thank you and let's all wear our silk pajamas tonight in homage... farewell Sir. 

 

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 Classic Catfish "PO-BOY"
Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


Metro's "Holy Guacamole" Ahi Tuna Burger
Grilled Lime Garlic Ahi Sushi Grade Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$11


Metro's Lime Chopped Shrimp Salad Roll
Cilantro Lime Chopped Shrimp Salad with Shredded Lettuce and Guacamole on a Toasted Ciabatta Roll
With a choice of Soup*
$9


Metro's Own Lobster Roll... Yes it's that sexy!
Traditional House-Made Fresh Lobster Salad Served on a Fresh Baked Soft Roll with Mixed Field Greens
With a Choice of Soup*
$20


Metro's Italian Fried Fish Roll  
Italian Crumbed Fillet served with Basil Scented Slaw, Tomato, and Italian Tartar Sauce on a Toasted Soft Roll
With a Bag of North Fork Potato Chips   
With a Choice of Soup*
$8 

 
Grilled Mediterranean Organic Salmon "Health Wrap"
Grilled Organic Scottish Salmon with Mixed Field Greens, Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread  
With a Choice of Soup*  
$10


Grilled South Western Spiced Sea Bream (Dorade) Over Sautéed Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$9


Metro's Mexican "Torta" Snapper Sandwich
Corn Meal Crusted Snapper with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$9


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


Metro's Soft Shell Crab Roll
A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Tartar Sauce on a Toasted Soft Roll
With a Choice of Soup*
$11


Grilled Pesto Tilapia On a Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a choice of Soft Drink** 
$9

 
Grilled Thai Mahi Wrap
Ginger Chili Marinated Mahi Fillet With Oven Roasted Veggies and Sriracha Aioli Served On Lebanese Flat Bread
With a Choice of Soft Drink**
$10 


Fried Scallop "Love Roll" 
Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Ciabatta Roll 
With a Choice of Soup* 
$9 


 (For those who don't love Fish but LOVE the People that do)
Grilled Chicken "GYRO"
Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita-With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$9


*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:

Hake
Porgies (Scup)
Jonah Crab Meat 
Jonah Crab Claws
Razor Clams
Live Sea Scallops 
Bluefish 
Flounder
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:                  
Mahi
Grouper 
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
Cobia (Lemonfish)
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
Soft Shell Crabs Season almost over
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:
Dungeness Crab (Live)
Black Cod (Sablefish)
Wild 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)
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)
Fishers Island (NY)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)

 

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...


Sautéed Lemon Salmon with a Zucchini Slaw Serves 4
Should you be searching for that "Sweet Spot" between amorously delectable and healthy then I humbly suggest you give this dish a try. Should you be looking for the "Sweet Spot" of communicating with your significant other, than you better look elsewhere. 


Ingredients
2 tablespoons of olive oil
4 center cut Salmon fillets with the skin on and scaled...just ask your Metro Monger to do this
1 teaspoon of smoked paprika
½ teaspoon of cumin
2 cloves garlic sliced thin
The juice of 1 lemon
2 tablespoons of fresh chopped flat leaf parsley
For the Zucchini Slaw
1½ to 2 pounds of zucchini ends trimmed cut in half horizontally
¼ cup of olive oil
The juice of 1 lemon
1 teaspoon of Sumac
1 teaspoon of honey
Salt and pepper
1/4 cup pine nuts, toasted


How it's done
First make the Slaw by whisking the olive oil, lemon, sumac and honey in large bowl; season to taste with salt and pepper and set aside.


Grate the Zucchini using a box grater holding the zucchini long ways against the grater.  


Pat the grated zucchini with paper towels.  Add the pine nuts and zucchini to the dressing and toss to coat; season with salt and pepper and set aside.


Season the salmon fillets with the paprika, cumin, salt and pepper; allow to come to room temperature about 15 minutes. 


Heat the olive oil in a large non-stick skillet over medium high heat.  


When the oil in hot and shimmering add the fillets, flesh side down first and cook for 4 to 5 minutes. Flip the fillets and cook the fillets for another 2 minutes.  


Add the sliced garlic to the skillet and cook the fish for another 2 minutes or until the fish is just opaque when fork tested.  Remove the skillet from the heat and add the lemon juice and parsley to the skillet.


To serve, spoon some of the slaw onto four plates and top each with salmon fillet; drizzle over the pan juices and garnish with lemon wedges.  By the way, a chicken fried steak is not the sweet spot unless you refer to your budding "muffin top" as a "sweet zone."

 

 

Pan Roasted Halibut with a Lemon Basil Compound Butter Serves 4
Who likes to feel like a Bad@$$ little chef in the eyes of your friends and family? Uh, everybody!  But should you not have the culinary "chops" to pull that together, you just struck gold.  This recipe is not only full proof but super easy and you can easily sprinkle "compound butter" into any conversation.


Ingredients
For the Halibut
4-Halibut fillets 6 to 8 ounces each with the skin removed
2 tablespoons of olive oil
Salt and Pepper
Lemon wedges for serving
For the Lemon Basil Compound Butter
1 stick of unsalted butter softened
2 tablespoons of finely chopped fresh basil leaves
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 clove of garlic minced very fine
Salt to taste


How it's done
The compound butter can be made days in advance and this is more than you will need but is fantastic to have in your freezer; besides using it on anything, it's also good on family and friends.


Combine the butter, basil and lemon zest, lemon juice and garlic in a food processor; season to taste with salt and set aside.  You can roll the butter in plastic wrap and freeze if you would like.


Dry the fish with paper towels and season both sides generously with salt and pepper.


Preheat the oven to 400° degrees.


Take the compound butter out of the freezer.


Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering hot. Sear the fish, flesh side down first, for 3 minutes per side and then transfer the skillet to the oven to roast for 6 to 8 minutes or until the fish is just opaque when fork tested. 


To serve, transfer the fish to four plates and top each with a pat of the compound butter...who in the heck am I kidding, make it two pats.  


Should a dinner mate request numerous pats, please be responsible and come up with a "Safe" word should those pats blossom into a light slaps.   

 
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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