"Snow In" is Just a Great Excuse

January 16, 2018


Good morning to all of our beloved friends and clients and for those of you who are not aware, we are in the season of Winter.

It's about this time of year that guy or gal in the office starts each day with the excruciating question "Is it cold enough for you out there?"  I know how  you feel and quite frankly the only thing that prevents me from running out of the room screaming is my fantasy of bludgeoning this individual with an "old timey" Swingline stapler... it feels so real, that sometimes I even feel as though I sprained my shoulder.  But seriously, what kind of babies are we that just the thought of 1" inch of snow whips us up into a milk and bread buying frenzy that has not been seen since Cold War Russia.  

For those of us who call Hunterdon County our home it's a little different. When the Weatherman harks out about oncoming winter weather we first look at our Pinot supply to make sure we can weather out the storm in most delicious fashion.  It's not that we don't need bread and milk but it's all dependent if we are going to have a snowy brunch with Brioche French Toast.  Now I know for the tender ones among us and I say that with no judgment,  a few flakes of snow requires a full therapy session, complete with gentle forehead strokes, letting them know "It's going to be alright my Sweetness."  As for the rugged Little Chefs among us a "Snow In" is just a great excuse to gather the ones you love and get busy banging some pots and pans together in the kitchen.  Come on, what would you rather have on a snowy afternoon... a sodium laden bowl of Oodles of Noodles or one of today's recipes featuring Pan Seared Athenian Inspired Swordfish or perhaps the Skate Francaise So Easy and Simple, You'll Punch a Veal.  

I think we have our final answer, so let's lock it in.  Not only will you be braving it out in the most delectable way but you'll also be upping your much needed Vitamin D that is so crucial this time of year. Luckily, swordfish, salmon, and tuna are chocked full of vitamin D to help keep your levels in check throughout the long, dark winter months. Holy Ship bottoms little chefs, you not just cooking, you're also healing... who'd da thunk.  As always, thank you for allowing us to spend this time together and letting this Fishmonger feel so very special.


Holy Hot Crab Dip... The Game is Just 3 weeks Away
Metro will once again be your connection for the most tasteful party selections
Here are just some the Items we will be featuring Super Bowl Sunday Only

METRO'S FAMOUS Chipotle Chicken Wings
AND THEY KICK BASS! order in advance!

Hummus Platters and Middle Eastern Platters
Spicy Catfish Sticks with Remoulade Sauce
Shrimp Cocktail Platters
Buffalo Shrimp
Coconut Shrimp
Tequila Shrimp
Rock "Pop Corn" Shrimp
Sushi Platters
California Rolls (Real King Crab), Spicy Tuna, Salmon Avocado, Yellow Tail,
Unagi(BBQ Eel)
Smoked Fish
Crab Claw Platters
Blue Claw, Jonah Crab, King Crab and Snow Crab
Fish Balls
Crab Balls... no need to comment... grow up

Stuffed Mushroom Caps with Either Crab or Sausage

Create your own Raw bar with Clams and Oysters on the half shell
Fried Calamari, Scallops wrapped in Bacon, Stuffed Clams Metro, Clams Casino, Oysters Rockefeller, Tomato and Avocado Salsa with fresh fried Corn Tortillas and The best damn Cole Slaw and Potato Salad in the State 
Artisanal Local Cheeses and much More!

Call Today (908) 840-4332

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! 


The Grilled Italian Arctic Char "Health Wrap"
Grilled Lemon Basil Arctic Char Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*

Metro's Blackened Tilapia Pita Wrap
Spicy Grilled Tilapia Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*

Introducing the "California" Shrimp Salad Roll
A Lime Baja Chopped Shrimp Salad with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Roll
With a Choice of Soup* 

Metro's "Holy Guacamole" Tuna Burger
Grilled Lime Garlic Ahi Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*

Metro's Grilled Swordfish "Gyro" 
Grilled Middle Eastern Spiced Atlantic Swordfish With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita
With a Choice of Soup*

Grilled Mahi Tacos (2)
Grilled Mahi Fillet with Shredded Cabbage, Pico De 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 Organic Scottish Salmon over our Classic Caesar Salad
With a Choice of Soft Drink**

Metro's Fish "Club" Pita Wrap  (No Membership Card Needed)
Panko Crusted Hake Fillet with Lettuce, Tomato, Hickory Smoked Bacon and Mayonnaise on Locally Baked Pita
With a Choice of Soup*

The Tequila Lime Shrimp Emparedado (Sandwich)
Panko Crusted Wild Shrimp with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice Soup*

A Sweet Chili Ginger Sea Bream Salad
Grilled Chili Ginger Sea Bream (Dorade) Over a Mixed Field Green Salad and a Thai Avocado Salsa with a Sriracha Aioli Drizzle
With a Choice of Soft Drink**

Metro's Fried Oyster "PO-BOY"--You Have to Try This One!
Panko Crusted Oysters 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**

Metro's Own Lobster Roll...Yes it's that sexy!
Traditional House-Made Fresh Lobster Salad Served on a Fresh Baked Soft Roll with Mixed Field Greens
With a Choice of Soup*

(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 Choice of Soft Drink**

**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:
Jonah Crab Claws
Jonah Crab Meat
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Nantucket Bay Scallops 
Maine Steamers  
Nova Scotia Halibut
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)
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 Florida Stone Crab Claws
Blue Claw Crabs (In the Freezer, Ready For 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: 
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)
Totten Inlet (Wa)
Kumamotos (Ca)
Fanny Bay (Wa)

East Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Blue Points (Conn)
Island Creek (Mass)
Mookie Blues (Me)
Fin De La Bais (NB Can)
Row 34 (Mass)
Lucky Limes (PEI)
First Encounter (Mass)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Swan Point (NJ)
Peters 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...

Pan Seared Athenian Inspired Swordfish Serves 4
To be perfectly honest with you the only reason this dish is Athenian Inspired is because I really wanted a Greek Salad one night and since I couldn't just have a salad for dinner, I used the flavor profiles of the salad to "Greek Up" the fish. You can also "Greek Up" friends and family with shots of Ouzo... I'm just saying.

4 Swordfish Steaks 6 ounces each ½ inch thick, skin removed; you could also use skinless Mahi fillets with great success.
1/3 cup of olive oil plus 1 tablespoon for the skillet when cooking
The finely grated zest of 1 lemon
The juice of 2 lemons...no worry for you little chef, Metro still has the free lemon program
3 cloves of garlic minced fine
1½ teaspoons of dried oregano
½ teaspoon of dried basil
½ teaspoon of dried thyme
½ teaspoon of dried rosemary crushed between your talented thumb and forefinger
Salt and Pepper
½ cup of fresh chopped flat leaf parsley for garnish

How it's done
In a glass bowl whisk together 1/3 cup of olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with a generous amount of salt and pepper.

Place the Swordfish steaks in a large re-sealable bag and pour in the marinade and seal the bag. You can marinate this for up to 2 hours in the fridge but for our weeknight purposes we will let it marinate on the counter for 20 minutes (let the fish come to room temperature before cooking).

Heat the remaining tablespoons 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 a little more salt and pepper.

Place the Swordfish steaks in the skillet and cook for 4 to 5 minutes per side or until the fish is just opaque when knife tested.

To serve, do as your humble fishmonger did, whip up a Greek Salad and top with "Toga Forward" flavors of your perfectly cooked Swordfish.

Garnish with lemon wedges and feel free to quote your favorite Greek philosophers, for me it's Littlechefates of Athens who proclaimed "I made dinner, now you Gyros have to clean up."

Skate Francaise So Easy and Simple, You'll Punch a Veal Serves 4

The times in your life that you've eaten "Francaise" has probably been at bad weddings and retirement dinners where the retiree has that tired look on their face as if they were the Chicken Francaise on the menu.  Time to bring back the former glory of this ancient recipe and you're just the little chef to do so. 

4 Skate fillets 6 to 8 ounces each
1 cup of all-purpose flour
Salt and Pepper
4 large eggs beaten with 3 tablespoons of water
¼ cup olive oil
6 thin slices of fresh lemon
½ cup of dry white wine
1 cup of fish or chicken stock
The juice of 1 lemon
2 tablespoons unsalted butter
½ cup of fresh chopped flat leaf parsley

How it's done
Put the flour in a shallow platter or pie plate and season generously with salt and pepper and mix with a fork to blend well. 

In another shallow bowl or pie plate beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large nonstick skillet.

Dredge both sides of the fillets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the fillets and fry for 2 minutes on each side until golden, turning once. Remove the skate to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, fish stock, and lemon juice, 

simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. 

Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the skate fillets to the pan; place the lemon slices on top of the fillets and simmer gently for 1-2 minutes to heat the skate through. 

Finally adjust the seasoning with a little salt and pepper.  

To serve, divide the fillets among four plates and pour over the pan sauce.

Garnish with the chopped parsley and know the entire country of France is now in your culinary debt for saving this time honored recipe. Viva la Little Chef!


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

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