Life's Culinary Treasures

January 2, 2018

Good morning to all of our beloved friends and clients and my sincerest Thanks on making our Holiday Season the best in our 29 year History.


I truly hope you all had a wonderful holiday and enjoyed spending your precious time with family and friends.  I really felt as though the Love of the season increased the size of my heart or it could just be that I have successfully put on a solid 10 pounds more of me.  Seriously, I tried on a sweater yesterday and was delighted to find that I resembled a sausage casing of half Lebanese fishmonger... there will be no skinny jeans in my immediate future unless of course I need to restrict blood flow to my feet.  Man, that holiday eating thing really snuck up on me at first it was just "Hey, it's the holidays, I would love to try one of every cookie on your gorgeous platter..."  and before I knew it I was waking up in the morning dusting cookie crumbs from my pillow and scraping chocolate chips from my cheeks.  

And in retrospect, there is no need to eat more than 2 pounds of cheese at one sitting while justifying ones gluttony with Celebratory excuses.  Now I know what you're thinking, the "Eat Better" thing should be first on my New Year's resolution list but I think that's kind of boring and there no way in hell I'm going to stop enjoying life's culinary treasures.  

So instead of setting myself up for failure I will top the list with resolutions that are worthy of you all, my dearest friends and clients. Without boring you to death I will just share my top three:

1. Invite more of you to the table because I'm going to overcook anyway and with more mouths to feed I might just stop at a second helping

2. Break my bathroom mirror as not to depress the living Crab out of myself when I get out of the shower in the morning... at least paint over it.

3. Take the time to truly sip that Beautiful "Soup of Gratitude" that life serves up.  Truth be told I usually chug it down only to have it run down my chin.

Now if you happen to be looking for Healthy and Easy dishes to keep your Resolution Journey on the road, then look no further than today's recipes featuring Spicy Espana Pan Grilled Salmon  & Tortilla Shrimp Soup.

Thank you all for allowing us to be your fishmongers and not mentioning that I looked like rising dough this holiday season.  


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 Bistro Tuna Burger
Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll
With a Choice of Soup*

Metro's Grilled Halibut Caesar Wrap
Grilled Basil Balsamic Halibut with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Grilled California Organic Salmon "Health Wrap" 
Grilled Scottish Organic Salmon with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on 
Lebanese Flat Bread 
With a Choice of Soup* 

Metro's Famous FISH-N-CHIPS 
(Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**

Grilled Pesto Red Snapper over a Mixed Field Green Salad
With Choice of Soup*

Classic Oyster "Po-Boy"
Panko Crusted Plump Oysters with Shredded Romaine Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soup*

A South West Mahi Roll
Grilled Spiced Mahi Fillet with Seared Sweet Peppers and Onions with a Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*

Metro's Scallop "Love" Tacos (2)  
Panko Crusted Fresh Day Boat Scallops on Flour Tortillas (2) with shredded cabbage, Pico de  Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions  
With a Soft Drink**  

Metro's Classic Lobster Roll and Fries 
"Life is Sweet"

Traditional lobster salad made with fresh steamed native
Lobster served on a Fresh Baked Soft Roll with Mixed Field greens
With French Fries
With the Choice of Soft Drink**

Grilled Ginger Lime Grouper On Roasted Vegetables Over a Mixed Field Green Salad  
With your choice of a Homemade dressing Sweet Ginger Chili, Dijon Balsamic, Ranch, or Blue Cheese  
With a choice of Soft Drink**  

Metro's Thai Soft Shell Crab Roll
A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Soft Roll
With a Choice of Soup*

Pesto Grilled Branzino Over Roasted Vegetables Over Our House Saffron Rice
With a Choice of Soft Drink**

Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad
 "All Hail...You Know Who"
With a Choice of Soft Drink**

 (For those Folks 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:
Day Boat Sea Scallops 
Maine Steamers 
Jonah Crab Meat 
Jonah Crab Claws 
Nova Scotia Halibut
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)
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
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: 
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:
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)
Kumamotos (Ca) 

East Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Blue Points (Conn)
Wellfleet (Mass)
Island Creek (Mass)
Warren Cove (Mass)
Wilding Bastards (NJ)
Mookie Blues (Me)
Lucky Limes (PEI)
Sweet Neck (MV Mass)
First Encounter (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...

Spicy España Pan Grilled Salmon Serves 4
This Spanish inspired dish is just the kick start you need to get your healthy eating habits back on track.  If  it makes you feel better you can refer to it as your love inspired ass kicking of flavor.

4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed
¼ cup of olive oil 
1 teaspoon salt
2 teaspoons cayenne pepper
1 teaspoon of smoked paprika
The juice of 2 limes
3 cloves of garlic minced fine
2 large shallots minced fine
2 teaspoons ground cumin
½ cup of fresh chopped cilantro
Grape seed or Canola oil for brushing the grill pan
Lime wedges for garnish

How it's done
In a shallow bowl or pie plate whisk together the olive oil, salt, cayenne pepper, paprika, lime juice, garlic, shallots, cumin and half the cilantro.

Place the Salmon fillets in the marinade and turn to coat well.  


Let the fish marinate on the counter for 20 minutes (you can marinate for up to 2 hours but keep in the refrigerator and bring back to room temperature before cooking).

Preheat your grill pan or cast iron skillet over medium high heat.

Brush the grill pan with the grape seed oil; remove the salmon fillets from the marinade and season with a little more salt and pepper.

Grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to large serving platter and garnish with lime wedges.

Sprinkle over the cilantro and get ready for the best tasting ass kicking you will ever get. 

Tortilla Shrimp Soup Serves 4 to 6; 8 as a first course
The last thing you need little chef on one of the coldest days of the year is a "Cheffy" recipe that has your culinary soul begging for an Electric blanket of love.  No, what you need to power up your dinner mates is a hot bowl of soup, heck even bad soup can be poured down ones pants for a short term warm up.

1½ pounds of Medium shrimp peeled and deveined, tails removed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
3 tablespoons of olive oil divided
1 medium onion, diced
4 cloves of garlic minced fine
5 cups of Fish Stock (No need to panic Metro has this in the Freezer)
1-14 ounce can of diced tomatoes (do not drain, we need all the juice)
Salt and Pepper
1-14 ounce can of black beans drained and rinsed
2 cups of frozen corn kernels
The juice of one lime
¼ cup of fresh chopped cilantro
Diced Avocado for garnish

How it's done
Place the shrimp in a bowl and season with the chili powder, cumin, paprika, coriander, salt and pepper and toss to coat well. 

Heat 1 tablespoon of the olive oil over medium high heat and when the oil is shimmering cook the shrimp for 2 minutes, stirring occasionally. 

Remove the shrimp from the pot with a slotted spoon and set aside on a plate (note; the shrimp may not be cooked through all the way and that is fine).

Heat the remaining oil in the pot over medium high heat and when hot, sauté the onion and garlic for 2 minutes just until tender and fragrant.

Next add the fish stock and tomatoes and bring to a low boil, let simmer for 3 to 4 minutes.

Add the corn and beans and bring back to a simmer, season to taste with salt and pepper.

Finally add back the shrimp and fresh lime juice and cook until the shrimp is fully cooked; adjust the seasoning if necessary. 

To serve, ladle the soup out into your wanting bowls and garnish with the fresh cilantro and diced avocado.  Don't forget the tortilla chips and your favorite sombrero to stir thoughts of warmer days to come. 

Dear Patrons, Please Click Here to Visit our Website for Over 1,100 Original Recipes

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

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