Trying to Listen More

October 4, 2017

Good morning to all of our beloved friends and clients who, like me, are struggling to make some sense out of the incredibly sorrowful events. There is of course, no sense to make but to lend our most heartfelt intentions to those who have been in harm's way.  I for one will strive even harder to not only count my many blessings but to show my undying gratitude to those family, friends and clients who mean so very much to me.  This will include trying to listen more, not only to those I cherish but to those who I might disagree with.  I hope you will join your humble fishmonger in spending and reveling in more time with those we care for by just simply being there and not face first in our phones.  I apologetically offer my thoughts and sincerely hope that we will all be kinder to each other.  


Although an awkward transition, I have created two easy weekday recipes that I hope will not only satisfy your hunger but also act as a wonderful excuse to spend more time with your family and friends. Today's dishes feature a Pan Seared Shrimp Salad and a Roasted Cod Topped with Spinach and Mushrooms.  Thank you as always for your very kind support and patronage.

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!


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

The "Soon To Be Famous" Snapper Roll
Cornmeal Crusted Snapper Fillet with a Grilled Corn and Black Bean Salsa with a Lime Baja Sauce on a Toasted Ciabatta Roll
With a Choice of Soup*

"California" Organic Salmon Burger 
Grilled House-Made Organic Scottish Salmon Burger with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Toasted Roll
With a Choice of Soup* 

Metro Oyster Roll
Lightly Breaded Plump Oysters With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*

Grilled Tuscan Tilapia Over Roasted Veggies Over Our House Saffron Rice
With a Choice of Soft Drink**

Grilled Lemon Herb Halibut Over a Classic Caesar Salad
With a Choice of Soft Drink**

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

Thai Shrimp Pita Wrap 
Panko Crusted Wild Pink Shrimp With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita 
With a Choice of Soup* 

Metro's South West Swordfish "Health" Wrap
Grilled Atlantic Swordfish With Mixed Field Greens, Red Onion, Tomato, Avocado, Seared Veggies and a Smoked Chili Aioli on Lebanese Flat Bread
With a Choice of Soup*

Grilled Tuscan Seasoned Arctic Char Over a Mixed Field Green Salad (Choice of Dressing)
With a Choice of Soft Drink**

Grilled Sea Bream "Gyro" Yep, You Read It Right!
Grilled Spiced Sea Bream (Dorade) Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita
With a choice of soup*

The "Bangkok" Soft Shell Crab Pita Wrap 
A Thai Inspired Panko Crusted Chili Ginger Soft Shell Crab With Mixed Field Greens, Tomato, Avocado, and Sriracha Aioli on a locally Baked Pita 
With a Choice of Soup* 

Grilled Branzini Pesto Roll
Grilled Pesto Branzino Fillet with Baby Field Greens and Tomato and a Roasted Pepper Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*

(For those Folks who love fish eaters but not fish)
Chicken "Club" Pita Wrap 
Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita 
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:
Porgies (Scup)
Jonah Crab Meat 
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:                  
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 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:
Black Cod (Sablefish)
Wild Troll King Salmon Alaska 
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)
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Island Creek (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Glidden Point (Me)
Saquish (Mass)
Pemaquid (Me)
Peter's Point (Mass)
Fishers Island (NY)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)


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 Seared Shrimp Salad Serves 4
Very few times in life does easy, healthy and satisfying live in the same plane.   Sure easy and satisfying always seem to reside on a reclining chair with a glass of scotch but this recipe brings in healthy to create a Ménage à trois of zestful deliciousness. 

1½ pounds of medium Shrimp peeled and deveined (Metro will do this for you, just ask)
4 cups romaine lettuce leaves, chopped
1 Seedless (English) cucumber washed (not peeled) and diced
1 red bell pepper seeded and diced
1 cup grape tomatoes, halved
1/2 red onion, sliced thin
1 or 2 avocado pitted peeled and sliced
1 tablespoon of olive oil

For the Marinade/Salad Dressing
½ cup olive oil
Juice from half a lemon
2 tablespoons of white wine vinegar
2 tablespoons of fresh chopped flat leaf parsley
1 tablespoon of fresh chopped basil
½ teaspoon of dried oregano
1 clove of garlic minced very fine
Salt and Pepper

How it's done
In a small bowl, whisk together the ingredients for the Marinade/Salad dressing until well emulsified and season to taste with salt and pepper.

Place the shrimp in a shallow bowl or pie plate and pour half the Marinade/Salad dressing over the shrimp; toss to coat well and let marinate on the counter for 10 to 15 minutes.

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

When the olive oil is shimmering cook the shrimp for 4 to 5 minutes until the shrimp is pink and just opaque when knife tested.  

Transfer the shrimp to a platter and set aside.

In a large salad bowl combine romaine lettuce, cucumber, red bell pepper, tomatoes, red onion, and avocado. 


Toss everything gently.

To serve, divide the salad among four plates and top with the seared shrimp.  

Drizzle the dressing over each plate and garnish with lemon wedges.


One note, please remember to set the ground rules before engaging in a culinary threesome. 

Roasted Cod Topped with Spinach and Mushrooms Serves 4
This is a culinary scarf that will not only keep your appetite warmly satisfied but, like most scarfs, gives you a delectable flair that only comes with fashionably preparing dinner for the ones you love.

4 fillets of Cod 6 to 8 ounces each; you could also use Hake or Haddock with great success
2 teaspoons of Paprika
1 teaspoon of onion powder
½ teaspoon of garlic powder
1 teaspoon of sumac: Don't panic, Metro has this
4 tablespoons of olive oil divided plus more for brushing the baking pan
3 cups baby spinach
2 cups sliced mushrooms
3 small scallions sliced very thin
2 tablespoons of pine nuts lightly toasted in a dry non-stick pan
Salt and Pepper

How it's done
Preheat oven to 425° degrees.

Lightly brush a baking pan with olive oil.

In a small bowl, combine the paprika, onion powder, garlic powder and sumac; season with salt and pepper and sprinkle on both sides of the cod fillets.

Place the cod fillets in the baking pan, skin side down, and set aside.

Heat 2 tablespoons of the olive oil in a large skillet and sauté the scallions for about 2 minutes then sauté the mushrooms for another 2 to 3 minutes or until crisp tender.  

Finally add the spinach and toasted pine nuts and cook until the spinach is barely wilted; season to taste with salt and pepper and remove from heat.

Spoon the spinach mixture onto each cod fillet and drizzle the remaining olive oil over the fish.

Place the fish into the oven and roast for 15 to 18 minutes or until the fish is just opaque when fork tested.

To serve, transfer the Cod fillets to a large serving platter and garnish with lemon wedges.  

Should your neck not only feel warm but a tad steamy, open your eyes little chef, some grateful dinner mate is giving you a classic neck nuzzle.  

Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833

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