November 28, 2017

Good morning to all of our beloved friends and clients and Thank You all for allowing us to be a part of your Thanksgiving Feast this year.


We could not be more grateful to be able to share with you our Shrimp Cocktail, Mini Crab Cakes, Bacon Wrapped Scallops and enough Raw Oysters to fill a Shucking Pickup Truck with.  


Well as you all know Thanksgiving came one week earlier this year which means of course you will have more shopping days to select the perfect gifts for the ones you love but it also means one more week of holiday parties to attend and that can be dangerous to your already whimpering belt.  Why just the other day my favorite jeans and belt sent me a heartfelt but desperate text,



pleading to give them a rest or at least stop kidding myself by going to the last hole on the belt.  Subsequently, Leftover Pumpkin pie sent me an email about how lovely it was getting together over the holiday weekend and also reminded me of just how sexy I look with a little more meat on my bones... other things were mentioned in that salacious correspondence but this recipe newsletter must keep its Family Friendly standards so I will leave those torrid details out.  

That fact of the matter is, we cannot afford to let the wheels come off our healthy eating habits this early in the game.  For one there will be photos taken this holiday and you don't want to be the one who looks like a swollen sweater donned tick in the picture.  And Cod forbid you get asked to put on the Santa Suit for the kids this year.... please keep in mind when they ask this, it's not because of your Jovial disposition.  Oh my is right, so as we head down this path together we must remain militant with our Healthy Eating vows and not let ourselves slip into a black hole of nut covered cheese balls and eggnog.   The only escape from that hole is the dreadful GASTRIC SLEEVE surgery.  Okay, now that we are all on the same page let's march forward to more flavorful and healthful meals like today's recipes featuring Roasted Cod Topped with Blood Orange Blistered Tomato Salsa & Chipotle Lime Roasted Mahi with a Quick Avocado Salsa.  


Just for the record, all bets are off between December 24th and New Year's day... that's when we fall hard together... someone take my hand please. 

Please Call the Store and Let One of Our Seafood Specialists Assist You With Your Order (908) 840-4332



Our Holiday Hours for Christmas Week is as follows
Sun 12/17 9-4 pm
Mon 12/18 9-5 pm
Tues 12/19 9-7 pm
Wed 12/20 9-7 pm
Thur 12/21 9-7 pm
Fri 12/22 9-7 pm
Saturday 12/23 9-7 pm
Sunday 12/24 9-2 pm
Monday 12/25 closed 
Merry X-mas
Tuesday 12/26 9-7 pm

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 pm
Saturday 9:00 to 4:00 pm
Sunday 10:00 to 4:00 pm

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


"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* 

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

Grilled Basil Crusted Sea Bream (Dorade) 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** 

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*  

Fried Rock Shrimp "Lust Roll" 
Panko Crusted Florida Rock Shrimp Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Ciabatta Roll 
With a Choice of Soup* 

Metro's Grilled Swordfish "Gyro" 
Grilled Middle Eastern Spiced Atlantic Swordfish With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita
With a choice of Soup*

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

Grilled Tuscan Spiced Red Grouper Over Sautéed Red Beans Over Our House Saffron Rice
With a Choice of Soft Drink**

Grilled Ginger Lime Ahi Tuna Pita Wrap-You Can't Beat This
Grilled Ginger Lime Ahi Tuna with Roasted Vegetables and Wasabi Sauce
With a Choice of Soup*

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*

Grilled Mahi Fajitas (2)
Grilled Mahi on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**

Grilled Pesto Day Boat Sea Scallop over our Classic Caesar Salad
With a Choice of Soft Drink**

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

(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*   

*Soup Choices- Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 


Today's Fresh Fish Selections

From the North:
Day Boat Sea Scallops 
Uni (Maine)
Maine Steamers 
Jonah Crab Meat 
Peconic Bay Scallops 
Nova Scotia Halibut
Sea Bass
Grey Sole 
Nova Scotia (Hard Shell) Lobsters
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)
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
Golden Tilefish
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

West Coast:
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 

East Coast:
Fishers Island (NY)
Rose Cove (NJ)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Blue Points (Conn)
Wellfleet (Mass)
Ichabod Flat (Mass)
Island Creek (Mass)
Wilding Bastards (NJ)
Glidden Point (Me)
East Point (NJ)



Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams


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

Roasted Cod Topped with Blood Orange Blistered Tomato Salsa Serves 4

The only thing we don't need to eat after Thanksgiving is more Turkey and Gravy.  If anyone has seen my feet please tell them that I miss them but hope to see them soon... Should have my tummy moved in a couple of weeks. Let's eat healthy together.


4 fillets of Cod 6 to 8 ounces each; you could also use Hake or Haddock with great success

1 Pint Grape tomatoes
4 tablespoons olive oil, separated
2 Blood Oranges peeled and cut into ½ inch pieces
1 shallot diced
2 tablespoons of fresh chopped mint leaves
1 tablespoon of blood orange juice
⅛ Teaspoon cayenne pepper
Salt and Pepper

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


Place the tomatoes on the lined baking sheet and drizzle with 2 tablespoons of olive oil and sprinkle with a little salt. 


Toss to coat. 

Roast for 14 to 15 minutes, until the skin begins to burst (move tomatoes around halfway through the cooking time).

Transfer the tomatoes to a small bowl and stir with the Blood Orange, Blood Orange juice, shallot and mint; season to taste with salt and pepper and set aside.

In a small bowl whisk together the remaining 2 tablespoon of olive oil, and cayenne pepper.  

Brush a baking pan with a little olive oil and place the Cod fillet, skin side down on the baking pan.  

Brush the Cod fillets with the cayenne olive oil and sprinkle over salt and pepper.  

Place the fish into the oven and roast for 15 to 18 minutes or until the fish is just opaque when fork tested.

To serve, transfer Cod fillets to four plates and spoon over the Salsa.  

Garnish with mint sprigs and put up the Tummy eviction notice. 

Chipotle Lime Roasted Mahi with a Quick Avocado Salsa Serves 4
Hello Flavor, it's been awhile since you were invited to dinner and may I say you have been sorely missed.  If I eat one more chicken breast I'm going to take my own life with a dull butter knife.  Now, let's get dinner on the table in under 30 minutes and don't forget to set a place for flavor... put him on the end because as we all know he's left-handed.

4 Mahi Fillets 6 to 8 ounces each with the skin removed
2 tablespoons olive oil
The juice of 1 lime
2 teaspoons of finely grated lime zest
1 chipotle chili in adobo if you are a little afraid of flavor, use a half
2 teaspoons adobo sauce
½ teaspoon of ground cumin
1 clove of garlic minced very fine
Salt and Pepper

For the Quick Avocado Salsa
2 small Plum (Roma Tomatoes) seeded and chopped
1 tablespoon of minced red Onion
The juice of ½ a lime at least 1 tablespoon
½ cup of freshly chopped cilantro
Salt and Pepper
1 Tablespoon of finely chopped Jalapeño pepper; remove the seeds for less heat
1 cup Avocado, diced

How it's done
First make the salsa by combining all of the ingredients in a glass bowl; season to taste with salt and pepper and set aside.

Preheat your oven to 400° degrees.

Now add the olive oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor and "whizz" until smooth.  

Lightly brush a baking pan with a little olive oil and place the Mahi fillets, skin side down, on the pan.  

Season the fillets with salt and pepper and with a spoon, gently spread the chipotle puree over the fish.  

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

To serve, transfer the Mahi fillets to four plates and top each with a little of the salsa.  

Serve the rest of the salsa on the side and be sure to let Flavor know how much it means that he took the time to break bread with you today. 

By the way, if you haven't guessed by now, you little chef are Flavor so don't be afraid to show up more often. 

7 Fishes Christmas Eve Dinner

First Course

Fresh Anchovies or Sardines with wild fennel over angel hair pasta
1½  lb. fresh anchovies boned, head and tail removed or 1 ½ lb. of fresh Sardines filleted
1 cup wild fennel fronds chopped or the fronds from bulb fennel
4 cloves garlic chopped
1 small yellow onion chopped
½ teaspoon red pepper flakes
½ cup or more extra virgin olive oil
½ cup toasted (Panko or homemade bread crumbs)
1 lb angel hair pasta
Salt and pepper

Place a large pasta pot with water on the stove and bring to a boil.  

In the meantime, in a large sauté pan add oil, garlic, onions and red pepper flakes.  Cook for about 5 minutes until soft.  

Add the anchovies or sardine fillets to the pan and cook until fish starts to dissolve into the oil mixture.  

Add chopped fennel and cook for about 3 minutes to incorporate flavors.  

Salt boiling pasta water and add pasta.  

Cook until al dente.  

In a small skillet, toast bread crumbs until golden brown.  

Place bread crumbs in small serving bowl to sprinkle over pasta instead of grated cheese.  

Place cooked pasta in a large serving bowl and toss with half the anchovy sauce.  

Place remaining anchovy sauce in gravy boat .  

Serve pasta with additional sauce and bread crumb.  


Additional red pepper flakes optional.
Clams and Linguini (Red Sauce)
1 quart chopped clams with liquid
2 dozen little neck clams
2 garlic cloves chopped
½ medium yellow onion chopped
¼ cup dry white wine
1 teaspoon red pepper flakes (optional)
1 - 28 ounce can crushed San Marzano tomatoes
1 small can tomato paste
¼ cup chopped Italian parsley
¼ cup extra virgin olive oil
Salt and pepper
1 lb. linguine
In a large pot, heat oil and sauté the garlic and onion until soft.  

Add the white wine and pepper flakes and reduce to half.  

To the pot add the crushed tomatoes and paste.  


Bring the sauce to a boil.  

Lower the heat and simmer for 30 minutes.  

Salt and pepper the sauce to taste.  

Start the pasta water while sauce is simmering and bring to a boil.  

Salt water and add the pasta.  

Soak and scrub the little necks and add to the sauce after 30 minutes.  

Cook the sauce for about 5 minutes and add the quart of chopped clams with liquid.  

Cook for an addition 5 minutes or until all the little necks open.   

Serve over cooked linguine with grated Pecorino Romano cheese and addition red pepper flakes.
Second Course
Shrimp Scampi

3 lbs. large cleaned and deveined shrimp
½ stick of butter
½ cup olive oil
Salt and pepper
½ cup white wine
3 cloves garlic chopped
1 shallot chopped
½ tablespoon of Dijon Mustard
Juice of one lemon
½ cup Italian parsley chopped
1 tablespoon sweet paprika
Salt and pepper cleaned shrimp.  

In a large sauté pan heat the oil and add shrimp cook for about 3 minutes turning once to cook both sides.  

Remove from pan and set aside.  

Add butter to oil and melt.  Do not burn the butter.   

Add the garlic and shallots and sauté in the oil and butter until soft.  

Deglaze the pan with the wine and reduce to half. 

Incorporate the mustard, paprika and lemon juice to the mixture with a whisk.  

Add the shrimp and parsley to pan and heat through.  

Serve with crusty Italian bread.
Stuffed Calamari In Marinara Sauce Siciliano
For Sauce

1-28 ounce can of crushed San Marzano tomatoes
2 garlic cloves chopped
½ yellow onion chopped
¼ cup olive oil
½ red pepper flakes (optional)
¼ cup red wine
¼ cup chopped parsley


For Calamari
2 pounds of cleaned squid (about 6 bodies and tentacles)
6 hard boiled eggs chopped
½ cup of Pecorino Romano cheese grated
¼ cup olive oil
¼ cup parsley chopped
Salt and pepper to taste


Start by preparing the sauce.  Over high heat add the oil to a large sauté pan.  

Add onions and garlic to the pan and cook until translucent about 3 minutes.  

Add the red wine and tomatoes to pan along with red pepper flakes.  

Salt and pepper sauce to taste.  

Cook over low heat for about 15 minutes.  

In the meantime, in a large mixing bowl add eggs, cheese and parsley and mix well.  

Drizzle in olive oil and incorporate.  

Place mixture in a piping bag with a large tip and stuff squid half way.  

Add stuffed squid and tentacles to sauce and cook for about twenty minutes until squid is opaque and tender.  

Slice cooked squid and serve with sauce and additional parsley.

Roasted Baccala
2 lbs soaked baccala cut into serving size piece
(soak baccala refrigerated for three days; changing the water everyday)
1 medium red onion sliced thinly
1 clove finely minced garlic
½ lb. pitted and sliced kalamata olives
1-28 ounce can whole San Marzano tomatoes
Basil roughly chopped
Salt and pepper to taste
¼ cup extra virgin olive oil
Preheat oven to 350 degrees.  

In a large ceramic baking dish arrange pieces of fish.  

Layer on top of the fish sliced onions, olives and chopped basil.  

Sprinkle with garlic.  

Crush the whole tomatoes with your hands on top of vegetables.  

Drizzle with oil.   

Lightly salt and pepper the casserole.   

Bake in a preheated oven for 30 minutes.
Fried Scallops and Eel Italian Style
2 lbs. Sea Scallops
1 large Eel gutted, headed and skinned cut into pieces
4 cups panko
1 cup flour
½ cup grated Pecorino Romano cheese
½ cup chopped Italian parsley
2 quarts canola oil for frying
4 large eggs beaten
Heat the oil in a large pan or fryer use an oil thermometer to get the oil to the correct temperature, 350 degrees.  

Mix panko, flour, cheese and parsley in a large bowl.  

Dip fish in the egg and coat with the panko mixture.  

Fry the fish in batches until golden brown.  

Place on paper towel to absorb oil.  

Salt if necessary.  

Serve hot.  Fish can be reheated in a 400 degree oven for 10 minutes.

Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293

1320 Rt. 22 Lebanon NJ 08833

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