Gravy and Stuffing Assaulted Me


Good morning to all of our beloved friends and clients and if you don't have the most delightful food hangover this morning, then you only have yourself to blame. I for one am still trying to decide which of my culinary poisons did me in last night. Was it my good friend Johnny Walker who gently seduced me into a false sense of security. Or it was the Bacon Wrapped Scallops along with the Lumb Crab Deviled Eggs with Caviar who jumped me in the family room and delivered a delectable ass kicking.

Of course at that point I thought for sure was out of the Danger Zone but that's when the door got kicked in a Turkey Thigh along with cohorts, Gravy and Stuffing assaulted me as Cranberry Sauce and Pinot Noir savagely egged them on... oh the humanity. Now should you be looking for a little lighter fare then check out two of my favorite healthy recipes featuring Poached Hake on a Warm Red Lentil Salad & Salmon Pan Roast with Brussel Sprouts

LOOKING FOR CULINARY CULTURE BUT TIRED OF ONLY FINDING IT IN YOGURT? WELL YOU ARE IN LUCK MY FELLOW TRAVELERS.

TWO OF MY FAVORITE COOKBOOK AUTHORS WILL BE IN OUR AREA... THERE WILL BE A TASTING.

FROM THEIR LATEST COOKBOOK THE DINNER PLAN AND A VERY INFORMATIVE Q&A TO FOLLOW. CLICK HERE FOR THE DETAILS.

PSSST... METRO HAS RECIPE IN THE BOOK AS WELL

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 PM to 7:00 PM Saturday 9:00 AM to 4:00 PM Sunday 10:00 AM to 4:00 PM

Don't Forget to Like Us On Facebook For Special Deals and Updates!

TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332

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 California Organic Salmon "Health Wrap" Grilled Scottish Organic Salmon with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on Lebanese Flat Bread With a Choice of Soup* $11

Metro's Famous FISH-N-CHIPS (Lunch Portion) Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar With a Choice of Soft Drink** $8

Metro's Grilled Sea Bream Caesar Wrap Grilled Basil Balsamic Sea Bream (Dorade) with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

Grilled Ginger Lime Sea Bass on a Mixed Field Green Salad with a Miso Salad Dressing (on the side) With a choice of Soup* $11

Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad "All Hail...You Know Who" With a Choice of Soft Drink** $14

A Kick@$$ Catfish Pita Wrap Spicy Breaded Catfish Fillet with Lettuce, Tomato & Pickled Peppers with a Jalapeño Aioli on a Locally Made Pita With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $8

A South West Mahi Roll Grilled Spiced Mahi Fillet with Seared Sweet Peppers and Onions with a Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9

Metro's Famous Rock Shrimp Tacos (2) Panko Crusted Fresh Florida Rock Shrimp on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions With a Soft Drink** $9

Metro's Classic Lobster Roll and Fries "Life is Sweet" Traditional lobster salad made with fresh steamed native Lobster served on a Fresh Baked Soft Roll with Mixed Field greens With the Choice of Soft Drink** $20

Grilled Ginger Lime Halibut On Roasted Vegetables Over a Mixed Field Green Salad With your choice of a Homemade dressing Sweet Ginger Chili, Dijon Balsamic, Ranch, or Blue Cheese With a choice of Soft Drink** $12

Metro's Thai Soft Shell Crab Roll A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10

Pesto Grilled Branzino Over Roasted Vegetables Over Our House Saffron Rice With a Choice of Soft Drink** $10

(For those Folks who love fish eaters but not fish) Metro's Chicken Tacos (2) Panko Crusted White Meat Chicken on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions With a Choice of Soup* $8

*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 Speering Day Boat Sea Scallops Shark Uni (Maine) Maine Steamers Jonah Crab Meat Jonah Crab Claws (Crack and Eat) Nantucket Bay Scallops Fluke Nova Scotia Halibut Sea Bass Grey Sole Monkfish Cod Skate Nova Scotia (Hard Shell) Lobsters Swordfish 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: Mahi Anchovies (Greece) Dover Sole (Spain) 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: Rock Shrimp Sheepshead (Bay Snapper) 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: Wild Coho Salmon Sablefish (Black Cod) 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) Totten Inlet (Wa) Kumamotos (Ca) Fanny Bay (BC Can)

East Coast: Beau Soleil (NB Can) 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) Peters Point (Mass) Old Barney Salt (NJ) Island Creek (Mass) Warren Cove (Mass) Wilding Bastards (NJ) Glidden Point (Me) Belons (Me) Sugar Shack (NJ)

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...

Poached Hake on a Warm Red Lentil Salad Serves 4 This dish is the perfect balance of Sinful Sensuality with a very liberal dose of Vibrant Healthful benefits... "There is No Such Thing Fishman!"... Oh Contraire Little Chef, did you ever see Demi Moore do Yoga... I own the DVD... grrr.

Ingredients For The Poached Hake 4 fillets of Hake 6 to 8 ounces each: this would work great with Pollack or Cod as well 1 ½ to 2 quarts of Fish or Vegetable Stock... available at Metro... Good Stock makes Good Meals The Juice of 1lemon plus more for serving... Thank Cod Metro gives away free Lemons. 1 teaspoon of Salt

For the Red Lentils 2 cups of Red Lentils, rinsed and drained well 4 cloves garlic, peeled but left whole 6 or 7 mint leaves, chopped 2 tablespoons of fresh chopped Flat leaf parsley

For the Vinaigrette 2 teaspoon of Dijon mustard ¾ teaspoon of sugar 2 tablespoons white wine vinegar 6 Tablespoons olive oil

How it's done For the Vinaigrette Combine the mustard, sugar, vinegar, oil and a pinch of salt in a small bowl and whisk until thoroughly emulsified and set aside.

For the Red Lentils Bring a pan of salted water to a boil with the garlic, just enough to cover the lentils.

Add the lentils and bring back to a boil, lower to a simmer and cook until the lentils are tender but not mushy, about 10 minutes.

Drain, remove garlic and allow to cool slightly

For The Poached Hake Meanwhile bring the Fish Stock to a boil with the lemon juice and salt, in a large enough pan to hold the Hake fillets without crowding.

Place fillets in poaching liquid (again do not crowd).

Return to a boil, then immediately cover and turn off the heat.

Let stand until just cooked through, about 10 minutes.

To serve, Mix the cooked red lentils with the chopped mint and parsley, and then dress them with the vinaigrette.

Spoon onto a serving dish and place the Hake fillet on top.

Squeeze over fresh lemon and drizzle with a little olive oil.

Garnish with chopped Parsley and your new curiosity for the Downward Facing Dog.

Salmon Pan Roast with Brussel Sprouts Serves 4 Weeknight meals can sometimes be, well... as dull as your infamous Campbell's Cream of Mushroom Chicken... seriously, no one likes it but they just love you enough not to tell you. Spice up Tuesday nights with this healthful, flavor packed gem... Now comes the culinary respect you deserve along with that unconditional love.

Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on but scaled 2 cloves of Garlic crushed 2 sprigs of Rosemary ¼ cup of dry white wine 4 tablespoons of olive oil divided 1 lb. small Brussels sprouts, halved 1 large Red Onion halved and sliced thin Lemon wedges for serving

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

On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 tablespoons of olive oil and generous season of salt and pepper.

Roast until golden brown and tender, 20 to 25 minutes.

Meanwhile, season the salmon fillets on both sides with salt and pepper.

Heat 2 tablespoon of olive oil over a medium high heat in an ovenproof skillet.

When the olive oil is just starting to smoke, sear the salmon flesh side down for 2 minutes.

Flip and add the garlic and rosemary to the skillet.

Cook the fish for 2 minutes, add the white wine to the pan and place the skillet in the oven and roast the fish for another 5 to 6 minutes or until the Salmon is just opaque when fork tested.

To serve, transfer the brussel sprouts to a serving platter and place the Salmon fillets around.

Garnish with lemon wedges and know in your heart that weeknights just went from boring to stone cold bodacious. Not to mention, I think you just reduced your cholesterol count by 50 points.

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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