Hello Grill

January 18, 2018

Good morning to all of our beloved friends and clients and I would be lying if I did not tell you how much I'm looking forward to the warmer temperatures that are about to come our way this weekend.


Heck, I even went outside to my grill last night to reintroduce myself..." Uh, hello grill, I don't know if you remember me, I'm Mark the half Lebanese fishmonger" my grill responded with a slightly perturbed tone,  "Yeah, I remember you, just out of curiosity, where the hell have you been?"  I was taken back by this and clearly remember what I said in late fall to the grill "You really don't remember when I said, I probably won't be seeing you for a while with Winter on the way..." but the Grill persisted  "Really, All I remember is all the great times you had with me last Summer as I grilled your clams, shrimp and untold whole Branzini"  Whoa, this just got weird I thought and quite frankly, a little uncomfortable but I took a deep breath and stated  "You know, the propane flows both ways grill, you could have at least waved at me when I was having a cigar outside this past Thanksgiving"  thinking that I had successfully flipped the script on the grill.  


However, according to my grill I was dead wrong and then she really let me have it by barking out "Really, Really, I've seen at least four of your neighbors grilling Swordfish and Tuna this winter and Bill, your next store neighbor, even treated his grill to a gorgeous ring of Kielbasa you ungrateful *#!@%"  Whoa, that stung and without another word I immediately covered the grill and thought it best to let her cool off until spring.


Seriously, I was just trying to keep in touch and it really blew up in my face...it wasn't just me right?  Anyway, I sincerely hope you all savor  this weekend's respite from the bone chilling cold and I for one, will not be using my grill.  That said, I have created some really fantastic recipes, that are not for the grill, which I sincerely hope you will enjoy featuring, Pan Roasted Halibut with a Spicy Pistachio Pesto   &   Oven-Roasted Zaatar Branzino and Fingerling Potatoes with a Sesame Yogurt Drizzle.  Oh and by the way, I did also take the propane tank off the grill as well... childish perhaps but I think I got my point across. 


SUPERBOWL ALERT! 


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
THAT'S RIGHT, CHICKEN WINGS AND WE ONLY MAKE THEM SUPER BOWL SUNDAY 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! (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...

 

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 


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*
$10


A Kick@$$ Oyster Roll
Panko Crusted Oysters with Lettuce, Tomato & Pickled Peppers with a Pickled Jalapeño Aioli on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$8


The "Miso Hungry" Halibut Pita Wrap
Grilled Asian Spiced Wild Halibut with Lettuce, Tomato, Avocado and Miso Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Metro's Fried Fish "BLT" Roll
(I SMELL THE BIRTH OF A CLASSIC)

Panko Crusted Fillet with Hickory Smoked Bacon, Lettuce, Tomato and Lemon Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*
$9


The "Lusty" Rock Shrimp Roll
It's Like a Love Roll but you don't call the next day
Panko Crusted Wild Rock Shrimp With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$9

  
Grilled Pesto Organic Scottish Salmon over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


A Classic Catfish PO-BOY
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$8


Thai Chili Swordfish "Health Wrap" 
Ginger Lime Marinated Swordfish with Mixed Field Greens, Seared Veggies And Sriracha Aioli on Lebanese Flat Bread
With a Choice of Soup* 
$10


Metro's Blackened Mahi Pita Wrap
Spicy Grilled Mahi Fillet with Romaine Lettuce, Roasted Veggies and a Spicy Mayo on Locally Baked Pita Bread
With a Choice of Soup*
$10


"Fajita Spiced" Grilled Arctic Char Over Sautéed Red Beans and Our House Saffron Rice
With a Choice of Soft Drink**
$10


Grilled Basil Balsamic Branzino Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soup*
$10


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**
$8

 
Metro's Famous Fish Tacos (2)
Panko Crusted Fillet 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**
$8


(For those who don't love Fish But LOVE the People that do)
Grilled Chicken "Caesar Wrap"
Grilled Spiced Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread
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:
Uni (Maine)
Hake
Porgies (Scup)
Fluke 
Golden Tilefish
Flounder 
Jonah Crab Claws
Jonah Crab Meat
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Nantucket Bay Scallops "Hello Sweetness" 
Maine Steamers  
Nova Scotia Halibut
Monkfish
Grey Sole
Cod 
Skate 
Nova Scotia (Hard Shell) Lobsters
Swordfish
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
Anchovies (Greece)
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 Never Frozen Jumbo 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)
Catfish 
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels


From the Pacific Northwest:
Wild Alaskan Steelhead 
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)
Fanny Bay (Wa)


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


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...


Pan Roasted Halibut with a Spicy Pistachio Pesto Serves 4
Should you suffer from chronic dry mouth, then I suggest reading this recipe and be prepared for a full case of mouthwatering. A bib or paper towel might be nice to have on hand.


Ingredients
For the Halibut
4-Halibut fillets 6 to 8 ounces each with the skin removed: Grouper would also work well
4 tablespoons of olive oil plus 2 more tablespoons for cooking
Salt and Pepper
4 cloves of garlic minced
The juice of 1½ limes
1 small white or yellow onion chopped about 1 cup
½ cup dry white wine
2/3 cup of fish or chicken stock
For the Pistachio Pesto
1/3 cup of olive oil
½ cup roasted, salted shelled pistachios
1 small jalapeño pepper seeds discarded roughly chopped (keep the seeds in if you dig the heat)
1 clove of garlic roughly chopped
The juice of ½ a lime about 2 teaspoons
1 cup fresh mint leaves
2 scallions very thinly sliced
½ cup Romano cheese


How it's done

First let's make the Pistachio Pesto by combining the olive oil with the pistachios, jalapeno, garlic, lime juice, and a pinch of salt in a small food processor and pulse until coarsely ground.


Add a pinch of pepper, the mint, and half of the scallions (the remaining scallions will be for garnish) and process until well combined but finely ground and not totally smooth. 


Add a splash of water and the cheese and pulse to just incorporate; adjust seasoning if necessary (it will not be totally smooth, you want it a little rustic).


To make the halibut combine the garlic, lime juice, onion, white wine and fish stock in a food processor and "whizz" until smooth; season with salt and pepper and "whizz" again to combine.


Preheat your oven to 425° degrees.


Place the Halibut fillets in a pie plate or rimmed dish and pour over ¼ of the garlic lime mixture. 


Heat the 2 tablespoons of olive oil a large non-stick oven proof skillet over medium high heat.  


Remove halibut from marinade and pat dry.  


Season both sides of the fillet with salt and pepper.  


When the oil is just starting to smoke, sear the fish, flesh side down first for 2 to 3 minutes.  


Flip and cook for another minute or two.  


Next pour the remaining lime garlic mixture into the skillet over the fish and place in the oven to roast for 6 to 8 minutes or until the fish is just opaque when fork tested.


To serve, transfer the fish to a large serving platter and spoon over any pan juices.  


Place a dollop of the pesto on each fillet and sprinkle over the remaining scallions. 

 
Should your mouthwatering not subside, please feel free to eat over the kitchen sink to prevent any unnecessary table cleaning. 

 

Oven-Roasted Zaatar Branzino and Fingerling Potatoes with a Sesame Yogurt Drizzle Serves 4
Roasting whole fish is not only a delightful way to pay homage to the treasures of the briny deep but for me, a half-Lebanese fishmonger, a great excuse not to use my fork.


Ingredients
For the Fish

2 Branzino about 1½ pounds each scaled and gutted...this is a Job that a Metro Seafood associate would perform with enthusiasm and love
¼ cup of olive oil
3 tablespoons of Zaatar spice; Found at most Middle Eastern Bazars and at Metro Seafood
1 tablespoon of crushed red pepper flakes (less if the delectable heat scares you)
1 tablespoon of kosher salt
½ cup fresh chopped parsley and lemon wedges for garnish
For the Sesame Yogurt Drizzle
½ cup of Tahini paste (Yes, Metro has this)
½ cup of Lebneh or Greek Yogurt
The juice of 1 lemon
Salt to taste


For the Roasted Potatoes
2 pounds fingerling potatoes, halved lengthways
1 yellow onion, sliced thin
3 tablespoons of olive oil
3 tablespoons of unsalted butter, melted
4 cloves of garlic minced fine
1 teaspoon of crushed red pepper flakes
1 teaspoon of kosher salt


How it's done
Preheat the oven to 400° degrees


Line a large rimmed baking pan with foil.  Place the potatoes in a large bowl and toss with the remaining ingredients. Pour into the baking pan and place in the oven and roast for 20 minutes, stirring occasionally.


Meanwhile to prepare the fish, combine the Zaatar, red pepper flakes, salt and olive oil in a small bowl until it forms a paste.  


Place the fish on a platter and with your hands, rub the Zaatar paste all around and in the chest cavity of the fish; season the fish, both inside and out with a little more salt and cover with plastic wrap at room temperature while the potatoes are cooking.  


When the timer on the potatoes goes off, check to see that they are almost done with a fork.  


Next place the fish on top of the potatoes and place in the oven and roast for 20 to 25 minutes or until just opaque when fork tested.


While the fish is roasting, make the Sesame Yogurt drizzle by whisking the ingredients together in small bowl and season to taste with salt.


To serve, transfer the fish to a large serving platter and spoon the potatoes around the fish along with any pan juices.
Drizzle a little of the Sesame drizzle over the entire platter and garnish with the chopped parsley.


Serve the rest of the Sesame drizzle on the side and know that with a simple salad and extra napkins this could just be the best damn thing you made in your piscivorous life. 

 
EAT FISH LOVE LONGER!

 

Mark J. Drabich
President
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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