Genuine Kindness

December 7, 2017

Good morning to all of our beloved friends and clients and in case you think this world has lost its civility, I'm here to tell you that you are sadly mistaken.

 Case in point, when I went to work this morning I thought, well another day in the Fulton Fish Market selecting the finest Seafood for my clients. Sure, it gets a little challenging this time of year with weather related fishing conditions coupled with "ground fish" area closings but it never ceases to amaze me that we can always procure some gorgeous seafood.  The traffic was light and there was no construction on the George Washington bridge so I was feeling pretty good.  After my buying spree I treated myself to a single espresso with one sugar and promptly lit up a "Victory Lap" cigar.  

As I began my journey back to the store all seemed well until I hit the turnpike.  I suddenly noticed a decrease in my speed and before I knew it a big red "engine" light was on and my blissful morning took me into the cautious unknown.  I could go no faster than 25mph uphill and it was about that time I had to pull over to the shoulder.  Keep in mind it's about 5:30 in the morning so getting to a gas station was out of the question.  As I combed my cell phone for a bit, behind me pulled up a large truck.  As I thought it might be a DOT driver I immediately began to gather my driving credentials. To my surprise, it was a driver of a big rig who just happened to see me pull to the side and was wondering if I needed any help. 

Okay, full disclosure I thought for a second I was going to get robbed or perhaps have my middle-aged virtue taken (the latter would not have been so bad). But I digress, he in fact was just seeing if I was alright.  He waited with me for a while and suggested I reset the ignition as per the driving manual (he knew my truck).  Well the reset worked and the light was off but not before this savoir offered me one of his Granola bars, there was two in the pack you see and he probably thought that this thick guy needed a snack... he was right.  I will leave his last name out but Steve, travel safely my friend and thank you from the bottom of my briny heart.  Should you feel your diet needs some livelier but slimming flavors then you are in luck.  Today's recipes are just the fix, featuring Roasted Whole Jalapeno Red Snapper & Lime Basil Pan Grilled Arctic Char.  And remember, despite the weeds, mud and foggy rhetoric, there is still genuine kindness in the world.



Please Call the Store and Let One of Our Seafood Specialists Assist You With Your Order


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...


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! 

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

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*

Metro's Sweet Chili Thai Tuna Burger
Grilled Lime Garlic Ahi Tuna Burger Sweet Ginger Chili Slaw and Sriracha Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*

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*  

Grilled Mahi Thai "Pepper Steak" Sandwich
Chili Ginger Grilled Mahi Fillet with Pan Sautéed Peppers, Onions and Mushrooms with a Sriracha Aioli on a Toasted Ciabatta Roll  
With a Choice of Soup*

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**

Grilled Lime Garlic Arctic Char Over Sautéed Red Beans Over Our House Saffron Rice
With a Choice of Soft Drink**

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

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

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**

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** 

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* 

(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*

**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water
*Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House

Today's Fresh Fish Selections


From the North:
Fresh Herring (Maine)
Uni from Maine
Day Boat Sea Scallops 
Razor Clams 
Maine Steamers 
Jonah Crab Meat 
Peconic Bay Scallops 
Nova Scotia Halibut
Sea Bass
Porgies (Scup)
Grey Sole 
Nova Scotia (Hard Shell) Lobsters
Swordfish (PUMPKIN)
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)
Opah (Moonfish)
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
Fresh Never Frozen Jumbo Shrimp
Jumbo Stone Crab Claws (get crack'n)
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:
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

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

East Coast:
Fishers Island (NY)
Rose Cove (NJ)
Pemaquid (Me)
Puffer Petite (Mass)
Blue Points (Conn)
Wellfleet (Mass)
Island Creek (Mass)
Wilding Bastards (NJ)
Glidden Point (Me)
Warren Cove (Mass)
Swan Point (NJ)
Old Barney Salts (NJ)
Beau Soleil (NB Can)
Peters Point (Mass)
Billington Sea (Mass)
Beach Point (Mass)


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 Whole Jalapeño Red Snapper Serves 4
Eating whole roasted fish is your Cod given right. It is also well within your rights to kick anyone off the dinner table who protests eating whole fish...seriously show them the door and hand them ten bucks for pizza... "Get stepping or get eating..."  Should you need an extra hand at the table please feel free to call me and I always bring shrimp.

2-2 pound Red Snappers scaled, gutted and gilled with 3-1 inch cuts made into both sides of the fish... Leave this to your personal Fishmonger at Metro... they live for this Ship.
1/4 cup of fresh oregano leaves
1 shallot chopped roughly
4 cloves of garlic roughly chopped
4 tablespoons olive oil
1 jalapeno pepper, stemmed and seeded and roughly chopped (I leave the seeds in but I dig the heat)
The finely grated zest of 1 lemon... don't worry Metro gives them away for free
Salt and Pepper
Lemon wedges and your best olive oil for garnish

How it's done
Combine the Oregano, shallot, garlic, olive oil, jalapeño pepper and lemon zest in a food processor and "Whizz" until well combined.

Preheat the oven to 400° degrees.

Place the fish in a roasting pan and pat dry, both inside and out, with paper towels.

Next, gently massage the jalapeño marinade both inside the chest cavity and on the skin.

Then season the fish, both inside and out, with salt and pepper and let stand at room temperature for 20 to 30 minutes.

Next, place the fish in the oven and roast for 20 to 25 minutes or until the fish is just opaque and pulls from the bone when fork tested.

To serve, transfer the fish to a large serving platter and drizzle over a little of our best olive oil.

Garnish with lemon wedges and get ready to exercise your right for delectable wholeness. 

Lime Basil Pan Grilled Arctic Char Serves 4
Should you find yourself in the middle of Winter wearing what seems to be a Parka made from your own expanding flesh then, my fellow traveler, it's time to take matters into your own culinary hands. This easy but delicious recipe will have you shedding that extra skin in no time "fat."

For the Arctic Char

4 Fillets of Arctic Char 6 to 8 ounces each with the skin removed

For the Marinade
The juice of 1 lime
The finely grated zest of 1 lime
2 tablespoons of olive oil
Salt and Pepper
1 tablespoon of Dijon Mustard
1 tablespoon of Worcestershire Sauce
1 tablespoon of Soy Sauce
2 scallions minced fine
2 cloves of garlic minced
For the Dressing
The juice of 1 lime
The finely grated zest of 1 lime
2 tablespoons of olive oil
1 scallion minced fine
1 clove of garlic minced fine
2 tablespoons fresh chopped Basil
Salt and Pepper

How it's done
In a shallow bowl or pie plate whisk together all of the marinade ingredients and add the Char fillets; turn to coat and let marinade on the counter for 15 to 20 minutes.

While the fish is marinating make the sauce by whisking the ingredients together in a small bowl; season to taste with salt and pepper and set aside.

Next heat your grill pan or cast iron skillet over medium high heat until the pan is very hot. 

When the pan is hot, remove the fillets from the marinade and season with a little more salt and pepper. Cook the Char, flesh side down first for about 3 to 4 minutes per side or until just opaque when fork tested; transfer the fillets to a large serving platter and spoon over the sauce.  

With just a few warm tortillas and a gorgeous salad our plan of disrobing fat is well under way.  

Yes, I know I said tortillas but I'm having light beer so that balances things out.  

Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833

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