"Yes, you can exercise too much"

October 19, 2017


Good morning to all of our beloved friends and clients and to all of us who are trying to keep in shape and hopefully combat this "disease" called life, there is some good news on the horizon.

Let me explain, the other day I told myself "Self, you have to work out today, you missed the last couple of days and before you know it, we'll be in XXL territory again."  Well as is life, I told myself "Self, you need the rest big guy, you can't push yourself too hard as we head into cold and flu season."  As you can imagine, I took that advise and sparked up a great Cigar and paired that with a gorgeous Single Malt Scotch.  Life seemed pretty good as I spent the early evening scouring the internet for my daily News fix.  And then I read, "Yes, you can exercise too much and raise your risk of an early death" What the Fluke was I reading but there it was, a new study conducted by researchers at the University of Illinois at Chicago and Kaiser Permanente, found that those who work out more than three times, the recommended amount a week, are much more likely to develop heart disease than those who work out a moderate amount.  I poured myself a second scotch as I read on delightfully...please keep in mind the last time I worked out more than three times a week was May never.  

As I finished the article and my cigar I said to myself "Self, I think we should heed this study and take it one step further with a healing two hour nap."  Needless to say as my guilt subsided I had no trouble at all dozing off with inspiring ambitions of moderation taking me to dreamland.  As I awoke from my delicious slumber I did still feel the desire to attempt a regiment that would have my abs rock hard by Thanksgiving but then I remembered how Florida Stone Crab Season was starting today and was satisfied at the thought of cracking those Rock Hard Claws before dipping them in Metro's Horseradish Dijon Sauce.

That said, there is no moderation of fantastic delectability in today's flavor packed recipes featuring Pan Seared Tuna with a Romesco Sauce & Lemon Basil Halibut Bake with Roasted Tomatoes.  Thank you as always for your time and remember your fishmonger loves you so pump the brakes a little at the gym. 

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! 


Metro's Lemon Dill Organic Salmon Burger
Grilled Lemon Dill Organic Salmon Burgers with Shredded Lettuce, Sliced Cucumber, Tomato and Dill Sauce on a Toasted Roll
With a Choice of Soup*

Metro's Classic Lobster Roll and Fries "Life is Sweet"
Traditional Lobster Salad Served on a Toasted Soft Roll with Mixed Field greens, With French Fries
With the Choice of Soft Drink**

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

Grilled Pesto Sea Bass over a Mixed Field Green Salad---SUPER HEALTHY!
With Choice of Soup*

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*

"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* 

Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?)
Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*

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*

Grilled Tuscan Seasoned Wild Halibut over our Classic Caesar Salad
Of Course We Make Our Own Dressing and Croutons...This is Metro
With a Choice of Soft Drink**

Grilled Grouper Tacos (2)
Grilled Spiced Red Grouper 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**

"Whole Belly" Clam Roll (CLAMTASTIC!)
Lightly Breaded Maine Steamer Clams (Whole Belly) 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 Fajita Seasoned Lemonfish (Cobia) over Black Beans over Saffron Rice
With the Choice of Soup*

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*

(For those who don't love Fish But LOVE the People that do)
Grilled Thai Chicken Pita Wrap
Grilled Sweet Ginger Chili Chicken With Roasted Veggies and Sriracha Aioli On Locally 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:
Live Sea Scallops 
Jonah Crab Meat
Jonah Crab Claws 
Nantucket Bay Scallops 
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)
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:
Thresher Shark
Rock Shrimp
Golden Tilefish
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 Alaskan Troll King Salmon
Wild Coho Salmon 
Live Dungeness Crabs 
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)
Old Barney Salt (NJ)
Fishers Island (NY)
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Island Creek (Mass)
Glidden Point (Me)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)
Blue Points (Conn)
Wellfleet (Mass)
Belons (Me)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Beach Point (Mass)
Peters 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 Seared Tuna with a Romesco Sauce Serves 4
Please be warned, the flavors are so spectacular in the dish that your dinner guests might start punching themselves in the face and blurting out "I don't deserve this level of Delectable Pleasure."  Should this happen, quickly assure them that they do deserve this.

For the Tuna

4 Sushi Grade Tuna Steaks 6 to 8 ounces each 1 inch thick
1 teaspoon finely grated lemon zest
Salt and Pepper
1 clove of garlic sliced thin
4 tablespoons olive oil divided


For the Romesco Sauce
¼ cup olive oil
½ cup of sliced almonds
3 cloves of garlic minced fine
½ teaspoon smoked paprika
1 16-ounce jar roasted red peppers, drained and patted dry
2 teaspoons sherry vinegar

How it's done
First make the Romesco Sauce by heating the olive oil in a skillet over medium heat.


Add the almonds and cook, stirring often, until golden, about 3 minutes.

Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute.


Add the smoked paprika and stir for 30 seconds and then remove from heat and transfer to a blender or food processor. 

Add the red peppers, vinegar and ½ teaspoon salt and blend until almost smooth. 

Transfer to a bowl and cool and set aside to room temperature; adjust seasoning if necessary.

Pat the Tuna Steaks dry with paper towels and place in a shallow bowl or pie plate, drizzle over 2 tablespoons of the olive oil and gently rub in the garlic and lemon zest.  

Season both sides with salt and pepper and allow the fish to marinate at room temperature for 15 to 20 minutes.

Heat the remaining olive oil in a heavy skillet, large enough to hold the Tuna steaks in one layer, over medium-high heat.

When the olive oil is just starting to smoke a little, sear the steaks for 2 to 3 minutes per side for rare, a minute more for medium rare.  

If you prefer your tuna well-done then please change the channel on this program and get back to watching "Cats falling off tables"... I know, that was harsh to say and besides, that Cat show is a hoot.

To serve, transfer the tuna steaks to four plates and spoon over some of the Romesco sauce and serve the rest on the side.  

Garnish with lemon wedges and begin preparing your dinner-mates to  guilt ridden pleasures they are about to experience.  Yes, you are worthy but please feel free to clear the table once everyone is done eating. 

Lemon Basil Halibut Bake with Roasted Tomatoes Serves 4
Time to get the family some Delectable "Culinary Counseling"... Yeah, it's a thing.
As a matter of fact if you study Freud you would recognize this quote "The madman is a dreamer awake but a little chef is a belt that keeps the family's pants up" Ok, I changed it a little but this dish will keep them at the table long enough to talk a bit.

4-Halibut fillets skinned 6 to 8 ounces each; you could also use with great success Grouper 

5 tablespoons of unsalted butter at room temperature
8 large Basil leaves roughly chopped  
2 cloves of garlic crushed and finely minced
1 teaspoon of finely grated lemon zest
The juice of ½ a lemon
Olive oil for brushing baking dish and Halibut
Salt and Pepper

For the Roasted Tomatoes
1 pint Grape Tomatoes
2 small shallots sliced thin
2 tablespoons of olive oil
1 tablespoon of good Red Wine Vinegar
2 Scallions (green part only) sliced thin

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

First combine the butter, basil, lemon zest and garlic in a food processor and "whizz" until well combined. Add the lemon juice and season to taste with salt and pepper and set aside at room temperature.

Next toss the tomatoes in a bowl with the olive oil, vinegar shallots and a good pinch of salt and pepper.

Brush a glass baking dish with olive oil and set the Halibut fillets, flesh side up, on the baking dish.  Brush the fish with olive oil and season generously with salt and pepper; allow fish to come to room temperature for at least 15 to 20 minutes.

Scatter the tomatoes and all of the juices around the Halibut and place the dish into the oven for 10 minutes. 

Remove the fish from the oven and slather the lemon basil butter over the fish and place back into the oven for 5 minutes more or until the fish is just opaque when fork tested.

To serve, bring the baking dish to the table and scatter with the scallion greens and torn basil leaves. I'm sure no one would mind if you served a loaf of crusty bread to sop up the pan sauces you've just birthed.  You know what, I thought of another Freud quote "Sometimes a loaf of bread is just a loaf of bread" or something like that. 

Mark J. Drabich
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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