Shooting for the Stars

December 14, 2017

Good morning to all of our beloved friends and clients who, like me, are tired of being asked "Hey, what would you like for Christmas?

 Seriously, I'm a 53 year old man, at this point in my life the only thing I need is really warm socks, perhaps some new Long johns and the love and affection of my friends and family. 

That said,  if we are shooting for the stars, I would love a cure for male pattern baldness or perhaps a pill that would allow one to eat gorgeous fatty foods and not gain a pound.  Heck, as long as I'm dreaming, I could use a mail order of "Six Pack Abs", that would be awesome to wear this year at the beach instead of holding my stomach in until I pass out.   But seriously, I would really like all you folks to be over the moon about all of the fresh seafood we will be providing this holiday season.  I want you to look like a Rock Star as you proudly lay down your home-made Clams Casino.  Or hugged wildly by your loved ones when you come out of the Kitchen with a platter of Shrimp Scampi so good it makes them weep.  

I also would not mind if you sent me photos of your culinary creations (all kidding aside, I love that stuff).  Granted, it sounds kind of creepy and voyeuristic but I adore photos of my clients showing off their little chef skills... okay, it really does sound creepy but I don't care. Truly the greatest gift I will receive this year is the honor and esteemed privilege of our friends and clients allowing us to share in their holiday celebrations with our seafood.  Heck, it's just like you having me over for Christmas but you won't have to deal with the hot mess I will blossom into around my fifth scotch. 

It is in the spirt of giving that I hope you gift your "dinner mates" with a soul warming meal and today's recipes are all tied up with a bow waiting for you to unwrap.  These super easy creations are as follows, Roasted Cod Oregonato & Spicy Garlic Monkfish Over Baby Spinach.  Thank you for all the gifts you have already bestowed upon me.


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! 


"California" Salmon Burger (EAT GOOD...FEEL BETTER)
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*

The Grilled Thai Halibut Pita Wrap 
Sweet Chili Ginger Grilled Halibut With Mixed Field Greens, Tomato, and Sriracha Aioli on a Fresh Baked Pita 
With a Choice of Soup* 

Grilled Ginger Lime Ahi Tuna "Health Wrap"
Grilled Ginger Lime Ahi Tuna with Roasted Veggies, Mixed Field Greens and Wasabi Sauce on Lebanese Flatbread
With a Choice of Soup*

Metro's Fried Rock Shrimp Roll (Comes With A Delectable Hug ♥)
Panko Crusted Wild Rock Shrimp with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Chips-With a Choice of Soft Drink*

Metro's Spiced Up Mexican "Torta" Catfish Sandwich
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 Swordfish Fajitas (2)
Grilled "Fajita Spiced" Atlantic Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**

Grilled Basil Balsamic Sea Bass Pita Wrap
Grilled Long Island Sea Bass Fillet with Mixed Field Greens, Tomato and Basil Aioli on Locally Baked Pita
With a choice of Soup*

Metro's Baja Snapper Wrap
Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread
With a choice of Soup*

The Grilled Arctic Char "Caesar Wrap"
Grilled Lemon Herb Arctic Char Fillet with Our House Caesar Salad On Lebanese Flat Bread
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* 

Metro's Grilled Blackened Mahi On a Mixed Field Green Salad
With a choice of dressings (on the side)
With a choice of Soup*

Grilled Grouper GYRO
(Get your Lebanese on in LEBANON NJ)

Grilled Middle Eastern Spiced Grouper Fillet with Lettuce, Tomatoes, Onions and Tzatziki Sauce
On a Locally baked Pita...With an order of French Fries
With a Choice of Soft Drink**

Panko Crusted Soft Shell Crab Over a Classic Caesar Salad
With a choice of Soft Drink**

(For Those of You who Love Fish Eaters, But Not Fish)
Grilled Ginger Lime Chicken Pita Wrap
Grilled Fresh Chicken Breast with Roasted Veggies and Wasabi Sauce 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:
Smoked Eel 
Live Scallops in the Shell
Uni from Maine
Day Boat Sea Scallops 
Razor Clams 
Maine Steamers 
Jonah Crab Meat 
Jonah Crab Claws
Nantucket Bay Scallops 
Nova Scotia Halibut
Sea Bass
Porgies (Scup)
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
Florida Pompano 
Golden Tilefish 
Jumbo and Colassal 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)
Fin De La Baes (NB Can)



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 Oregonato Serves 4
This time of year it's time to pull out the culinary wool scarves little chef.  Sure you want to feed your loved ones with delicious meals only this recipe allows you to wrap your love around them in delectable warmth.

4 fillets of Cod 6 to 8 ounces each; you could also use Hake or Haddock with great success
½ cup of Italian Bread Crumbs
½ cup of Parmesan Cheese
2 tablespoons of Garlic powder
2 tablespoons of onion powder
¼ cup of olive oil
The juice of 1 lemon
Salt and Pepper

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

Next in a small bowl combine the bread crumbs, cheese, garlic powder, onion powder and olive oil.

Brush a baking dish with olive oil and place the fillets, skin side down, in the dish; season the fillets with salt and pepper.

Evenly place the crumb mixture over the fillets and gently pat down. 

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 a serving platter and squeeze over the lemon juice.  

Garnish with lemon wedges and please know that some of your loved ones you might want to wrap your hands around their neck for not closing the garage door last night but it's dinner time so we'll deal with them later.   
Spicy Garlic Monkfish Over Baby Spinach Serves 4
Should anyone still think that Monkfish tastes like lobster, then also please hold onto the belief that they will find a cure for male pattern baldness in my lifetime.  Do you think they might?  Oh Crab, there I go again dreaming.

1½ pounds Monkish cut into 1 inch medallions 
4 tablespoons of olive oil divided
6 cloves of garlic minced fine
1 pound of baby spinach
1 good pinch of crushed red pepper flakes...pinch big spice fans
The finely grated zest of 1 lemon
The juice of one lemon
A handful of chopped parsley

How it's done
Heat one tablespoon of olive oil in a large non-stick skillet.  Add half of the garlic along with a pinch of salt.  

Once the garlic is fragrant, about 1 minute, add the spinach and toss until all of the spinach is shiny and beginning to wilt down.

Shut off the heat and place pan on the back burner... the spinach will continue to cook by just the heat of the pan.

In another non-stick skillet heat the remaining olive oil over medium high heat and add in the rest of the garlic along with a pinch of salt and the red pepper flakes.  

Cook for about 1 to 2 minutes or until the garlic is fragrant (do not brown the garlic too dark).  

Season the Monkfish Medallion with salt and pepper and add to the skillet with the garlic.  

Stirring frequently with a wooden spoon, cook the monkfish for about 4 to 5 minutes or until the fish is just opaque when knife tested. 

Remove the skillet from the heat and stir in the lemon juice, lemon zest and chopped parsley; season to taste with salt and pepper.

To serve, transfer the spinach to a serving platter and top with the Monkfish medallions along with any pan juices.  Of course the Monkfish is lovely and tastes nothing like lobster but if anyone knows about any hair regrowth treatments on the horizon please email me at

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

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