Season of Gratitude and Giving

December 12, 2017

Good morning to all of our beloved friends and clients and it is usually about this time of year that some of us start to experience Holiday Stress.

 Now I'm certainly not judging these fellow travelers nor would I be so presumptuous to assume that a simple "take it easy" will appease their anxiety.  No in truth I'm suggesting that this energy can be used in positive ways as you enter the season of gratitude and giving.  Now I know most of you who deal with these folks often tell them to focus on their blessings and try to appreciate what they have in order to cool that seasonal angst but I'm suggesting you use that energy to get things done around the house.  See, the secret is not to cool those jets but to use that fuel.  

Case in point, your loved one is showing signs of freaking out; they don't need a "talking to" but a task to take their mind off their worries.  How about those 150 Christmas Cards you filled out, they need stamps and that stressed out person in your life needs a distraction so lovingly hand them that box of joy and kindly ask them to start licking.  Or how about on Christmas Eve when you are staring down the barrel of 10 pounds of shrimp to be cleaned "What do you say mopey, how about channeling that bah humbug on some peeling and deveining" (Of course Metro will clean your shrimp free of charge but they don't have to know that).  Or let's just say you don't have the time or patience to deal with these tortured souls and you just want them out of your hair for a couple of hours.  

Well then, just go into the garage or basement and find that tangled ball of Christmas lights from 2003 you've been holding onto and let them untangle their knotted disposition.  Oh and by all means, hug the living day lights out of them and when they let go of you, hold on to them for another minute, they might feel a tad uncomfortable but they will appreciate it.  Of course you can always sooth any tensions by creating a delectable and healthy meal and today's recipes are just the ticket, featuring  Lemon Rock Shrimp and Kale Soup & Pan Seared Margarita Swordfish Fajitas.


Please also remind them that their Fishmongers at Metro love them and should they decide to stop by, a free Oyster the half shell is waiting to slurp that stress away. 


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... 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! 


A Sweet Chili Ginger Grilled Ahi Tuna Salad
Grilled Sweet Chili Ginger Ahi Tuna Over a Mixed Field Green Salad and a Thai Avocado Salsa with a Sriracha Aioli Drizzle
With a Choice of Soft Drink**

Metro's Grilled Branzini "Gyro" 
Grilled Middle Eastern Spiced Branzino Fillet with Lettuce, Tomato, Red Onion and Tzatziki Sauce on a Locally Baked Pita
With a choice of Soup*

The "California" Salmon Burger 
Grilled Lime Garlic Organic Scottish Salmon Burger with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Toasted Roll
With a Choice of Soup* 

Grilled Mahi Tacos (2)
Grilled Mahi Fillets with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Soft Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**

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

Metro's Fish "Club" Wrap 
(No Membership Card Needed)

Panko Crusted Tilapia Fillet with Lettuce, Tomato, Hickory Smoked Bacon and Mayonnaise on Lebanese Flat Bread
With a Choice of Soup*

The Tequila Lime Snapper Emparedado (Sandwich)
A Seasoned Cornmeal Crusted Snapper Fillet with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice Soup*

Grilled Miso Glazed Arctic Char Roll
(Domo arigato, Mr. Roboto!)
Grilled Miso Glazed Arctic Char with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*

Grilled Baha Sea Bass "Health" Wrap
Grilled South West Seasoned Sea Bass Fillet with Lettuce, Avocado, Roasted Veggies, Fresh Salsa and Baja Sauce
Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Metro's Retro Fried Fish Pita Wrap
Panko Crusted Fillet with Shredded Lettuce, Tomato and Tartar Sauce on a Locally Baked Pita
(Just ask for hot sauce if you dig loving touch of heat)
With a Choice of Soup*

Metro's Classic Catfish "PO-BOY"--You Have to Try This One!
Spicy Panko Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*


Grilled Basil Balsamic Halibut Fillet over a Mixed Field Green Salad-SUPER HEALTHY!

With a Choice of Dressing (on the side)
With Choice of Soft Drink**

(For those who don't love Fish but LOVE the People that do)
Grilled Chicken "GYRO"
Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita
With a Bag of North Fork Potato Chips
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
Jumbo Stone Crab Claws (get crack'n)
Red Grouper
Blue Claw Crabs 
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...

Lemon Rock Shrimp and Kale Soup Serves 4
When your Weather App alarms you that subzero temperatures are on the way, most of us run to the liquor cabinet and see how much Scotch is in the house... Oh, that's just me?  Please don't judge.  Okay, seriously, this dish will not only warm you on a cold night but assault the frigid temps with delectable lust.

1pound of Rock Shrimp; you can also use medium shrimp peeled and deveined
4 tablespoons of olive oil divided
1 large onion, diced
3 cloves of garlic, minced
6 cups fish stock: stop your panic attack, Metro makes this for you.
1 teaspoon Worcestershire sauce
¾ teaspoon Dijon mustard
1 bunch kale leaves cut from the stems then roughly chopped, about 1 inch pieces
The juice of 1 lemon or more to taste
Salt and Pepper
Freshly grated Romano or Parmesan Cheese to finish...for those of you who think you cannot serve cheese with seafood, please know that  you are not wrong, just misinformed... keep in mind I still love you.

How it's done
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven, over medium-high heat. Season the shrimp with salt and pepper and when the olive oil is hot, sauté the shrimp for about 2 minutes; with a slotted spoon remove the shrimp and transfer to a plate, cover with foil and set aside.

Heat the remaining olive oil in the same pot over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.

Add the fish stock, Worcestershire sauce, Dijon mustard and bring to a gentle boil and then reduce heat and simmer for 3 minutes. 

Stir in the kale and simmer for 5 minutes or until kale is tender.  

Stir in the lemon juice and season the soup to taste with salt and pepper; adjust lemon to taste as well.

Lastly add the shrimp back to the pot and cook for 1 more minute or until warmed through.

To serve, ladle the soup into four deserving bowls and sprinkle over with grated cheese.

Please don't feel bad for kicking the Cold right in the icicles, it had it coming anyway.

Pan Seared Margarita Swordfish Fajitas Serves 4
Let's continue our goal for healthy eating all Winter long with this super easy weekday fiesta.

Truth be told, by just adding 1 shot of tequila and a cold Cerveza for the little chef this meal can playfully be a weekend dinner party favorite.

4 Swordfish Steaks 6 ounces each ½ inch thick, skin removed; you could also use skinless Mahi fillets with great success.
Salt and Pepper
1 tablespoon of Grapeseed or other neutral oil (Canola, Vegetable)

For the Marinade
½ cup Tequila, any brand that gets you in the mood to dance around the kitchen
¼ cup grapefruit juice
¼ cup fresh squeezed lime juice
1 teaspoon of ground cumin
1 tablespoon of chili powder
2 tablespoons olive oil
1 teaspoon garlic powder

For the Veggies
2 bell peppers sliced into ½-3/4 inch thick rings any color that helps you paint this culinary portrait
1 large onion sliced into ½-3/4 inch thick rings
1 tablespoon of Grapeseed or other neutral oil (Canola, Vegetable)
4 flour tortillas warmed in a non-stick skillet or directly over an open flame...mmm tasty
For the Toppings: Sour cream, fresh sliced jalapenos, your favorite salsa, Avacado slices or your favorite Guacamole

How it's done
Combine the marinade ingredients in a re-sealable bag then add the Swordfish steaks, moving it around to make sure it's all coated. Marinate on the counter for 20 to 30 minutes.

Heat 1 tablespoon of the oil in a large heavy skillet over medium high heat and let the oil get good and hot.

Take the fish out of the marinade and shake off all of the excess and then season both sides of the steaks with salt and pepper.

Place the Swordfish steaks in the skillet and cook for 4 minutes per side and then transfer to a warm platter and tent with foil to keep warm.

Add the remaining tablespoon of oil to the same skillet and season the veggies with salt and pepper.

Cook the veggies over medium heat until they're starting to brown and are tender; transfer the veggies to the platter with the Swordfish.  


To serve, bring your Fajita toppings to the table and garnish the Swordfish platter with lime wedges.  Now get ready to know the meaning of "Livin' La Vida Loca"... thank you Ricky Martin.


CLICK HERE for the Fishes Christmas Eve Dinner

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


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