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.
HAPPY HOLIDAYS METRO IS NOW TAKING ORDERS FOR THE CHRISTMAS AND NEW YEAR'S EVE HOLIDAYS
WE WOULD BE HONORED TO BE APART OF YOUR CULINARY CELEBRATION 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!
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
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** $11
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* $10
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* $9
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** $9
Grilled Pesto Day Boat Sea Scallop over our Classic Caesar Salad With a Choice of Soft Drink** $12
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* $9
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* $11
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* $10
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* $11
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* $8
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* $8
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** $10
(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* $8
**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: Hake Fresh Herring (Maine) Uni from Maine Day Boat Sea Scallops Razor Clams Maine Steamers Jonah Crab Meat Peconic Bay Scallops Fluke Nova Scotia Halibut Sea Bass Porgies (Scup) Grey Sole Monkfish Cod Skate 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: Mahi 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 CLEANED AND FROZEN FOR YOUR CHRISTMAS CRAB SAUCE 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 Oysters
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)
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...
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.
Ingredients 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.
Ingredients 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.
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833