Communing with Neptune Himself


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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