Communing with Neptune Himself

November 7, 2017

 

Good morning to all of our beloved friends and clients.  Our fearless Fishmonger is away from Metro for a couple of days.  No doubt he is communing with Neptune himself as he assists the World's Fishermen and Fisherwomen in bringing the finest Seafood the briny deep has to offer. Today's Super easy recipes are some of our Favorites including  Gotta Dip Rock Shrimp Stew & Lemon Roasted Halibut and Asparagus.   

Foodie Alert!
SAVE THE DATE Friday, December the 8th 2017
ANOTHER POP UP Event At METROPOLITAN SEAFOOD & GOURMET Along with our Friends at
Riverside Wines and Liquors

 

This Dinner Will Be Themed Holiday Wines and Mistletoe Misbehavior 
Or go to our website on Thursday 11/9/17 at 9:00 AM  to see menu and purchase tickets
(this means you don't have to wait for the email to come out to see the menu and purchase tickets)


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 


Introducing the "California" Shrimp Burger (Someone hold me!)
A Pan Seared Wild Shrimp Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Lime Aioli on a Toasted Roll
With a Choice of Soup* 
$10


Metro's Classic Spicy Catfish "Po-Boy" 
Spicy Panko Crusted Catfish   With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll   
With a choice of Soup*  
$8

 
The 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*
$10 


Metro's Miso Scottish Salmon Roll 
Miso Grilled Organic Scottish Salmon with Sweet and Sour Pickled Cucumbers, Mixed Field Greens and a Ginger Soy Aioli on a Soft Roll
With a choice of Soup*  
$10


Grilled Shark "Pepper Steak" Sandwich
Chili Ginger Grilled Locally Caught Shark with Pan Sautéed Peppers, Onions and Mushrooms with a Sriracha Aioli on a Toasted Ciabatta Roll  
With a Choice of Soup*
$10


Grilled Halibut Fajitas (2)
Grilled "Fajita Spiced" Halibut on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**
$9


Grilled Lime Garlic Sea Bream (Dorade) Over Sautéed Red Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Grilled Tuscan Spiced Pompano over our Classic Caesar Salad
Of course we make our own Dressing and Croutons...this is Metro
With a Choice of Soft Drink**
$12


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


Metro's World Famous Fish-N-Chips  (Lunch Portion)
Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar
With a Choice of Soft Drink**
$8 


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


Grilled Pesto Sea Bass On a Mixed Field Green Salad  (Super Healthy!)
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
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 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*
$9  


*Soup Choices- 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 
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)
Corvina (Greece)
Sardines (Greece)
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
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) 
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:
Sunset Beach  (Wa)
Kumamotos (Ca) 
Fanny Bay (BC Can)
Pink Moon (PEI)


East Coast:
Fishers Island (NY)
Rose Cove (NJ)
Swan Point (NJ)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Blue Points (Conn)
Wellfleet (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Peters Point (Mass)
Glidden Point (Me)
Old Barney Salt (NJ)
Island Creek (Mass)
Warren Cove (Mass)
Darimascata Wilds (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


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


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


Gotta Dip Rock Shrimp Stew Serves 4
This Dish is for all my Brethren who never gave up on the Age Old Tradition of Dipping Bread in all Things Lovely.  This Rock Shrimp Stew is not only super easy to make but will have even to most ardent "No Carber" scratching for a piece of crusty bread to Dip Away their cravings... Sure, you can throw a Salad in if you want a complete meal but remember dipping is the focus here.


Ingredients
1½ pounds of peeled Rock Shrimp; you can also use Medium cleaned and deveined shrimp as well
¾ teaspoon saffron threads
4 tablespoons olive oil divided
1 cup chopped onion
1/3 cup of diced celery
2 cloves of garlic chopped
1-14 ounce can of Italian Cherry Tomatoes (Metro has these) crushed with your hands... it's actually fun to do
¼ teaspoon Herbes de Provence
Salt and Pepper


How it's done
Place the shrimp in a shallow bowl or pie plate and season with salt and pepper and sprinkle over the saffron thread, crushing the saffron between your thumb and index finger.  


Add 2 tablespoons of the olive oil to the shrimp and mix well. Cover and refrigerate until needed (this can be done at least 2 hours ahead).


Heat the remaining 2 tablespoons olive oil in a large saucepan over medium high heat. Add the onion, celery, and garlic and sauté for 2 minutes. 


Add the tomatoes, herbes de Provence, salt, and pepper, bring to a boil, and cook for 5 minutes; adjust seasoning with salt and pepper.  


Next add the shrimp and simmer for 5 to 7 minutes or until the shrimp is just opaque when fork tested.  


To serve, spoon the stew into four bowls and get ready to rip off a piece of crusty bread and get dipping.  Should you need a "Gotta Dip" appetizer, may I suggest a container of Metro's hummus... for more ideas please go to www.gottadiplife.com.

 
Lemon Roasted Halibut and Asparagus Serves 4
When you need the week to be over on Tuesday but you still have to cook a delicious meal for the family you can, 

 

1) Drink an entire bottle of wine and try to forget about your little chef responsibilities or

2) Make this super easy dish and only have two glasses of wine. 


Ingredients
For the Asparagus

1 pound asparagus woody ends trimmed off
2 tablespoons olive oil
Salt and Pepper


For the Halibut
4 each 6 to 8 ounce Halibut Fillets skin removed; you can also use with great success, Grouper, Snapper, Tilefish, or Hake
¼ cup of olive oil
6 cloves of Garlic minced
¼ cup dry white wine
1 tablespoon of finely grated lemon zest
The juice of 1 lemon
1 teaspoon of dried oregano
1 tablespoon of fresh chopped Basil
Salt and pepper
Lemon wedges for garnish


How it's done
Preheat the oven to 400° degrees.


Heat the olive oil on medium-low heat in a small saucepan. Once hot, remove the pan from heat and immediately add the garlic and stir. 


After one minute, add the white wine, lemon zest, lemon juice, oregano, basil, and 1 teaspoon salt.


Pat the halibut fillets dry with a paper towel and season on both sides generously with salt and pepper.  


Put the fillets, skin side down in a glass baking dish and pour over garlic oil and turn to coat well. Let the fish marinate at room temp for 20 to 30 minutes.


Meanwhile, place the asparagus on a baking sheet.  Drizzle with olive oil, and then toss with your hands to coat the asparagus completely.   


Spread the asparagus in a single layer and sprinkle with salt and pepper.  


Roast the asparagus for 15 to 20 minutes or until crisp tender.


Place the Halibut fillets in the oven and bake the fish for 15 to 18 minutes or until browned and the fish is just opaque when fork tested. 


To serve, transfer the asparagus to a large platter and top with the halibut fillets (pour over any pan juices). Garnish with lemon wedges and tell your family to have a nice weekend. 


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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