A Classic Halloween Poem

October 31, 2017

Good morning to all of our beloved friends and clients and may I wish you all a safe and enchanted All Hallows Eve.


 

 

As you all know it is that time of year to be weary of all things that go bump in the night. Oh how I long for the days when I was scared of going in the basement as a wee fishmonger convinced that the furnace was the gateway to the devils lair. It seems as we get older our hardened sense of reality prevents us from fearing those charming frights that made us all petrified in our youth.  Now my biggest fear as a middle-aged Fishmonger is getting invited to an Adult Halloween Costume Party where the hostess thought it appropriate to serve only Pumpkin Martinis and Pumpkin spiced beer... AAAAUGH!... Just saying it out loud makes me tinkle a little. And let's not forget the ultimate fright fest when you and your friends are just hanging out and someone starts forcefully talking politics.  The only "covers over my head" remedy that seems to work is pounding Scotch whiskey until all I hear coming out of their mouths is the sounds Charlie Brown's teacher makes (I believe vodka works just as well).  With that being said I still dig Halloween for nothing gives me greater pleasure than telling scary tales to the young ones as I watch their little faces blossom with terrified stares. Should you enjoy this ritual may I suggest one of my classic poems which I would like to share with you now.
 

Weekday, Weekday what the hell to eat;
Fire up the oven or bring a skillet to heat  
Fillet of fresh fish maybe hake,
In the skillet,  broil or bake;
Eye of trout and tail of Shark,
Fins of Flounder with a Monger named Mark,
Organic Salmon should take no toil,
Roast in oven wrapped in foil,
Fresh shrimp is no trouble,
Scampi butter sizzle and bubble.
Weekday, Weekday what the hell to eat;
Fire up the oven or bring a skillet to heat 
Cool it with a glass of wine,
Cause Metro's fish is mighty fine.


Okay it's not scary unless you're eating processed scallops... AAAAUGH! Never at Metro.
I hope you enjoy today's super easy recipes featuring Easy Weekday Pesto Roasted Salmon with Asparagus & Pan Roasted Branzino with a Lemon and Olives. Thank you as always 


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 


"California" Salmon Burger 
(Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 
$10 


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


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


Metro's "Real" Shrimp Salad Roll
Our Classic "Real" Shrimp Salad with Mixed Field Greens on a Toasted Ciabatta Roll
With a choice of Soup*
$10


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*
$10


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


Fried Snapper Italian Roll-Yes, this Roll Rocks!
Italian Crumbed Snapper Fillet with Lettuce, Tomato and Red Onion with Oil & Vinegar and "Italian" Tartar on a Fresh Baked Ciabatta Roll
With a choice of Soup*  
$9  


Metro's Mexican "Torta" Catfish Sandwich - (Sorry, you must provide your own Cerveza)
Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$8


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


Grilled Pesto Atlantic Swordfish 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** 
$11

 
Grilled Arctic Char "Caesar" Wrap 
Grilled Dry Rubbed Arctic Char Wrapped in Lebanese Flat Bread with our House Caesar Salad   
With a choice of Soft Drink**  
$10


Grilled Blackened Wild King Salmon a Classic Caesar Salad --"All Hail...You Know Who"
With a Choice of Soft Drink**
$12


Metro's Classic Oyster "PO-BOY" 
Panko Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll 
With a choice of Soup*  
$10


(For those Folks who love fish eaters but not fish)
Panko Crusted "South West" Chicken Pita Wrap
Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask   
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:
Hake
Maine Steamers 
Locally Caught Thresher Shark 
Porgies (Scup)
Jonah Crab Meat
Tautog (Blackfish) 
Nantucket Bay Scallops 
Fluke  
Nova Scotia Halibut
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:                  
Dover Sole (Spain)
Pink Snapper (New Zealand)
Sardines (Greece)
Cobia (Lemonfish)
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:
FLORIDA STONE CRAB CLAWS... BOOM!
Rock Shrimp
Blow Fish 
Pompano 
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
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
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
Oysters


West Coast:
Totten Inlet (Wa)
Kumamotos (Ca) 
Stretch Island (Wa)


East Coast:
Pink Moon (PEI)
Fishers Island (NY)
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)
Blue Points (Conn)
Wellfleet (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Beach Point (Mass)
Peters Point (Mass)
Glidden Point (Me)

 

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
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 
Stretch Island (Wa)

 

METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...


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


Easy Weekday Pesto Roasted Salmon with Asparagus Serves 4
Have you ever fallen off a chair after your 4th glass of wine?  Well, this recipe is even easier than that feat.  Please keep in mind, I say with no judgement at all, just jealousy that I was not there to get you up and get you your 5th glass of wine.


Ingredients
4 each 6 to 8 ounce Salmon fillets with the skin removed
Salt and Pepper
1/3 cup plus 3 tablespoons of Pesto(See recipe below) or your home pesto and of course Metro's Pesto is "Kickbass".
1 bunch of Asparagus ends trimmed
2 tablespoons olive oil for brushing the baking pan
1/4 cup dry white wine


How it's done
Preheat your oven to 425°


Cover a large baking pan with aluminum foil and brush with the 2 tablespoons of olive oil.


Place the asparagus in a shallow bowl or pie plate and toss with 3 tablespoons of pesto.


Place the asparagus on the foiled baking pan and make room for the 4 salmon fillets.


Season the salmon fillets with a little salt and pepper and then place the fillets, flesh side up on the baking pan.


Spoon the pesto evenly over each fillet and place the pan in the oven to roast for 18 to 20 minutes or until the fish is just opaque and the asparagus is crisp tender.


Now keeping in mind bringing the baking pan to the table is perfectly acceptable.


Garnish with lemon wedges to keep it fancy and now please share with me the falling off the chair story, keeping in mind that I have one as well (mine involved scotch). 


Fresh Basil Pesto Recipe Yields 1 cup... just make this to put on your baked potato or friends


Ingredients
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan or Romano cheese
½  cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste


How it's done
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.


Slowly add the olive oil in a constant stream while the food processor is on. 


Stop to scrape down the sides of the food processor with a rubber spatula. 


Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. 

  
Pan Roasted Branzino with a Lemon and Olives Serves 4
There are dishes that are categorized as culinary sweaters of comfort food.   That said, I would consider this dish a form fitted Italian sweater that not only warms your appetite but looks exceptionally sharp for an Autumn stroll.


Ingredients
4 Branzino Fillets 6 ounces each scaled with the skin on and pin bones removed
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon of garlic powder
Salt and Pepper
Flour for dredging the fish
2 tablespoons olive oil
3 large shallots minced
1 Sweet Red Pepper seeded and chopped
2 cloves of garlic minced
1 small lemon, thinly sliced; Thankfully Metro gives these away for free
½ cup of dry white wine
½ cup of fish or chicken stock; Metro has both
½ cup of pitted Kalamata olives or any olive that makes your heart feel lovely
¼ cup of fresh chopped flat leaf parsley


How it's done
Season the Branzino fillets with the dried oregano, basil, garlic powder, salt and pepper and dredge in the flour, shaking all of the excess flour off.


Heat 1 tablespoon of the olive oil in a large non-stick skillet over a medium high heat.


When the olive oil is shimmering and just beginning to smoke, add the fillets, flesh side down for 2 minutes per side; transfer the fillets to a plate and set aside.


Add the remaining olive oil to the skillet and when hot add the shallots and peppers to the skillet and cook stirring often for about 3 minutes or until the vegetables are tender.  


Add the garlic and cook for 1 minute or until the garlic is just fragrant. 


Add the lemon slices, white wine and stock to the skillet and simmer until it reduces by half. Add the olives and cook for another 2 to 3 minutes; season to taste with salt and pepper to adjust seasoning.  


Bring back the Branzino fillets and cook for another 2 minutes or until the fish is just opaque when fork tested.


To serve, bring the skillet to the table and sprinkle over the chopped parsley.


Should you want to throw a lovely scarf on the dish, then may I suggest a loaf of crusty bread coupled with a mixed field green salad.  Well, it looks like you're not only a stylish little chef but a culinary tailor as well. 

 
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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