Just 2 Weeks Away

January 23, 2018

Good morning to all of our beloved friends and clients who, like me, could not get enough of Playoff football this past Sunday. 

Tom Brady and his patriots once again proved to all that the Pats are never out of a game and in championship style, rallied at the end to once again punch their ticket to the  Super Bowl.  And who doesn't love the underdog story of the Philadelphia Eagles as they cut the horns off of the Vikings with a resounding 38 to 7 win.  But let's not forget that the Birds have done this in true team fashion after losing their outstanding quarterback Carson Wentz to a season ending ACL tear.  

I know what you are thinking, "Hey Fishman, what the heck does that have to do with me?"  Well, full disclosure, this was just a distraction to the real point of this conversation, the fact that my "New Year's Resolutions"  have been derailed by this exciting playoff season.  I mean come on, who can take only four chips off a platter of Grande Nachos when fully engaged in the game.  And as long as we are being honest, I don't even "count" the chips that I get that don't have cheese on them and let's not pretend I'm the only one doing this... seriously I always felt that a tortilla chip without cheese is like a calorie free chip, kind of like a pizza crust which is also cheese deprived or a carrot stick that you didn't dip.  That said, with only 37 days till Spring I fear that if I continue this delusionary eating pattern and the only thing that will look flattering on me would be an Easter Bunny costume.  You can really hide a lot of sins under one of those not to mention, a lot of Nacho related infractions. 

So I for one am once again going to rely heavily on the lean proteins of fresh seafood to pull my wrecked New Year's Resolution wagon out of the dietary trench I've landed in.  Now I'm not going to strive for an unsustainable program of steamed fish and ionized water but a journey of responsible choices rather than compiling enough baby back rib bones on my plate to rebuild my own pig.  So if you see me in the Gym this week and feel the need to let me know that I look like "I enjoyed the holidays", please know that I will drop an 80 pound dumbbell on your toe.  And I say that with warmth and complete insecurity.  Well, to help us shove off on our clean eating voyage I have prepared a couple of easy recipes featuring  Pan Grilled Arctic Char over a Spinach Salad with a White Balsamic Vinaigrette & Tilefish Pan Roast with Lemon and Olives.  


I hope you will join me but please know that there will be no judgement should the "Wheels come off" our journey on Super Bowl Sunday... it's just the right thing to do as an American. 


Holy Hot Crab Dip... The Game is Just 2 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
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! 


"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* 

Thai Rock Shrimp Pita Wrap 
Panko Crusted Rock Shrimp With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita 
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**  

Grilled Grouper "Gyro" Yep, You Read It Right!
Grilled Spiced Grouper Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita
With a Choice of Soup*

Grilled Pesto Arctic Char over our Classic Caesar Salad
With a Choice of Soft Drink**

Metro's Classic Lobster Roll 
"Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*

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*

A Classic Snapper PO-BOY
Panko Crusted Spiced Snapper Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice Soup*

A Grilled Tuscan Halibut "Health" Wrap
Grilled Rosemary Dusted Nova Scotia Halibut with Mixed Field Greens, Roasted Veggies and Herbed Aioli
Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Metro's Blackened Tuna Pita Wrap
Spicy Grilled Sushi Grade Ahi Tuna with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on Locally Baked Pita Bread
With a Choice of Soup*

Grilled Lemon Pepper Sea Bream Over Roasted Vegetables Over Our House Saffron Rice
With a Choice of Soft Drink**

Grilled Basil Balsamic Wild Shrimp Over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soup*

Metro's Oyster Roll
Lightly Breaded Plump Oysters 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*

(For those who don't love Fish But LOVE the People that do)
South West Spiced Chicken "Health" Wrap
Grilled Spiced Chicken Breast Mixed Field Greens with Roasted Veggies and a Chipotle Aioli on Lebanese Flat Bread
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:
Uni (Maine)
Porgies (Scup)
Golden Tilefish
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Nantucket Bay Scallops "Hello Sweetness" 
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:                  
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
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)

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)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Swan Point (NJ)



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 Grilled Arctic Char over a Spinach Salad with a White Balsamic Vinaigrette Serves 4
Time for a week of clean eating after... Yes, I did have one of those weekends where my healthiest choice was the club soda in my scotch and soda.  Let's not waste time judging each other but start our delectable journey back to healthy. Are you in?

For the Arctic Char

4 Fillets of Arctic Char 6 to 8 ounces each with the skin removed
Olive oil for brushing grill pan  
7 ounces baby spinach
½ of a medium red onion sliced very thin
1 sweet red bell pepper, sliced into strips
1 pint grape tomatoes sliced in half
1 carrot, sliced into ribbons with your vegetable peeler

For the Char Marinade
The juice of 1 lemon; about 2 tablespoons
2 tablespoons of olive oil
1 teaspoon dried oregano
1 clove of garlic crushed and minced fine
Salt and Pepper

For the White Balsamic Vinaigrette
¼ cup basil leaves
3 tablespoons white balsamic vinegar
1 shallot roughly chopped  
1 tablespoon of water
3 tablespoons of olive oil
Salt and Pepper

How it's done
Combine the marinade ingredients in a shallow bowl or pie plate and add the fillet; turn to coat well and let marinate, covered on the counter for 15 to 20 minutes.

Next combine the vinaigrette ingredients in a small food processor or blender and "whizz" until smooth; adjust salt and pepper to taste and set aside.

Next preheat your grill pan or cast iron skillet over medium high heat until it gets hot.

When the pan is ready brush with olive oil;  Take the fish out of the marinade and grill, flesh side down for 4 minutes, flip and grill for another 3 to 4 minutes or until the fish is just opaque when fork tested.

To serve, divide the spinach, onions, carrots, tomatoes and peppers on 4 plates. 

Top each plate with a Char fillet and drizzle with balsamic dressing over each.   Could the road to healthy eating be this easy?  Yes, of course but make sure to stay alert in the morning for bagel and cream cheese construction on your morning commute. 

Tilefish Pan Roast with Lemon and Olives Serves 4
If you find yourself dressing in more layers then a French pastry to hide your less than stellar eating habits, please know that you are not alone.  In fact, there will be a "Puffy Pastries" meeting this week at the Lebanon Fire House to discuss our "peeling" strategies.  In the meantime, let's make something deliciously healthy.

4 Tilefish fillets 6 to 8 ounces each with the skin removed: Grouper would also work great
2 tablespoons olive oil
Salt and Pepper
2 tablespoons of all-purpose flour
2 cloves garlic, crushed
½ cup dry white wine
The juice of 2 lemons
The finely grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1 cup olives (your choice, I used a green Sicilian olive) pitted and halved
2 tablespoons of fresh chopped flat leaf parsley

How it's done
Preheat your oven to 400° degrees.

Heat the olive oil in a large cast iron or heavy oven proof skillet over medium-high heat.


Season Tilefish fillets on both sides generously with salt and pepper then sprinkle with flour.


When oil is hot (almost smoking), sear the fish fillets flesh side first for about 2 minutes on each side.

Next, add garlic,  white wine, lemon zest, lemon juice, thyme and olives and transfer the skillet to the oven and bake about 8 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to four plates and spoon over any pan juices.  

Garnish with the chopped parsley and get ready for the pastry shedding to begin.  You are not in this alone... see you at the "Puffy Pastries" meeting on Wednesday... I'm bringing hummus with crudité.


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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