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.
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: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833