Thanks Eagles, I now believe that even my Jets can win the Super Bowl.

February 6, 2018

Good morning to all of our beloved friends and clients and Congratulations to the Philadelphia Eagles for the incredible win this past Sunday.

I don't know about you but I also championed my personal best this year, eating half of my body weight in buffalo shrimp and chipotle wings.  But back to the Eagles, can you believe these underdogs overcame every obstacle to become the Super Bowl Champs.  From losing their franchise quarterback to a torn ACL and replacing him with a so called "journeyman" quarterback this team just kept working and believing that this was their destiny.  Heck, your Half Lebanese fishmonger is seeing the world in a different light as well. 

You know what, I am going to lose that 10 (don't you mean 20) pounds of extra weight I put on this winter.  And while I'm at it, I will be speaking another language before the end of the year and hitting that bucket list goal of learning how to ride a motorcycle. Man alive, I feel completely inspired, as long as I'm going to be "crushing"  some goals how about growing some hair back on the top of my head.  What? You can't just work really hard and believe your migrating follicles will decide to come back to the old neighborhood.  Really, are you sure... all of sudden I don't feel so driven, I guess I'll return that brush I just bought back to the Walgreens.  But wait, I can still find the perfect hat that will say, "I'm not sure if that dude is bald, but that hat is all kinds of stylish.  Yeah, that's one I can do.  

And should you at home want to bring some gorgeous bold flavors to your dinner table than look no further than today's recipes featuring Roasted Sea Bream (Dorade) Fillets with a Mediterranean Crumb Topping and Asparagus  & Pan Seared Tuna with Lebanese Spices and Sauteed Swiss Chard.  Thanks Eagles, I now believe that even my Jets can win the Super Bowl next year... why, are you laughing... not cool. 



SAVE THE DATE  Saturday, March 17th 2018
Riverside Wines and Liquors

This Dinner Will Be Themed Spring and that we Collectively Made it through Winter 
You Can view the menu on Thursday 2/8  (link is not available yet)
Or go to our website on Thursday 2/8/18 at to see menu 
TICKETS GO ON SALE AT 9:00 AM ON Tuesday 2/13/18
(this means you don't have to wait for the email to come out to see the menu and purchase tickets) 

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 "Holy Guacamole" Salmon Burger
Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*

Metro's Fish Tacos
Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**

Metro's Baja Ahi Tuna "Health Wrap"
Grilled Citrus Chili Ahi Tuna with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread
With a choice of Soup*

Metro's Italian Halibut Pita Wrap
Grilled Basil Halibut With Mixed Field Greens, Red Onion and Tomato, with a Basil Aioli on a Locally Baked Pita
With a Choice of Soup*

Grilled Sea Bream Caesar Salad "All Hail... You Know Who"
Grilled Lemon Herb Sea Bream (Dorade) Fillet on our Classic Caesar Salad
With a Choice of Soft Drink**

The Oyster "Love Roll"
Lightly Breaded Plump Oysters with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

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

The Catfish "PO-Boy"
Panko Crusted Catfish Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**

Grilled Pesto Red Snapper On a Mixed Field Green Salad (Super Healthy!)
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a choice of Soft Drink** 

The Mexican Rock Shrimp "Torta"
Panko Crusted Rock Shrimp with Lettuce, Tomato, Pickled Onions, Avocado with Chipotle Aioli on a Fresh Baked Soft Roll
With a choice of Soup*

Thai Scallop Pita Wrap 
Panko Crusted Day Boat Scallops With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita 
With a Choice of Soup* 

Grilled Garlic Herb Butter Pink Grouper Over Roasted Vegetables and Our House Saffron Rice
With a Choice of Soft Drink**

Grilled Mahi Fajitas (2)
Grilled Fajita Spiced Mahi Fillet on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**

(For those Folks who love fish eaters but not fish)  
Metro's Chicken Tacos (2) 
Panko Crusted White Meat Chicken on Flour Tortillas (2) with shredded cabbage, Pico di
Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions 
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:
Pollack (Blue Cod)
Jonah Crab meat 
Jonah Crab Claws Horrah!
Uni (Sea Urchin)
Black Sea Bass (Long Island)
Golden Tilefish
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:                  
Sardines (Portuguese) 
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:
American Red Snapper
Rock Shrimp
Red Grouper 
Jumbo Stone Crab Claws
Blue Claw Crabs (In the Freezer, Ready For Sauce)
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:
Wild Steelhead-Washington State
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:
Stretch Island (Wa)
Totten Inlet (Wa)
Miyagi (Wa)
Kumamotos (Ca)

East Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Fin De La Bais (NB Can)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Wildling Bastard (NJ)
Moon Shoal (Mass)
Chatham (Mass)
Billington (Mass)
Peters Point (Mass)
Puffer Petite (Mass)
Glidden Point (Me)
Island Creek (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...

Roasted Sea Bream (Dorade) Fillets with a Mediterranean Crumb Topping and Asparagus Serves 4 

This recipe is for my fellow "Flavor Freaks" in the audience... should you enjoy the timid flavors of Corn Flakes and milk; this one may not be for you.  That said, if you're ready to strap on the "little chef" six gun of bold taste then fire at will.  

4 Sea Bream (Dorade) fillets, 6 ounces each scaled with Pin bones removed. This is a Fishmongers job and we love doing it
1 large bunch asparagus woody ends cut off
Salt and Pepper
2 tablespoon of olive oil divided, plus more for brushing the baking pan

For the Mediterranean Crumb Topping
2 anchovy fillets (packed in oil)
1 tablespoon of capers rinsed and drained
1 teaspoon of finely grated lemon zest
¼ cup olive oil
3 tablespoons of fresh chopped flat leaf parsley
3 tablespoons grated parmesan cheese
1¼ cups of panko bread crumbs

How it's done
To make Mediterranean Crumb Topping, place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and "whizz" to a purée.


Add the panko bread crumbs and pulse mixture a couple of times to combine; you shouldn't need to season the crumb mixture but give a little taste just to be sure.

Next cook asparagus in boiling salted water for 1 minute. Cool under cold running water then drain.
Preheat oven to 425° degrees. 

Brush a baking dish with a little olive oil and place the asparagus in the baking dish and season with salt and pepper; drizzle over 1 tablespoon of olive oil. 

Make room for the fish and place on the baking pan; sprinkle the Sea Bream with little salt and pepper and brush the fish with the remaining tablespoon of olive oil.  


Next, spoon the crumb mixture on top of each fillet.

Place the baking pan in the oven and roast for 15 to 18 minutes or until the fish is just opaque when fork tested and the asparagus is crisp tender.

To serve, transfer the fillets to a large serving platter and place the asparagus around the fish.  


Garnish with lemon wedges and blow that gun smoke away from the barrel because you just "killed" this dinner tonight little chef. 

Pan Seared Tuna with Lebanese Spices and Sautéed Swiss Chard Serves 4
With just one turn of your culinary steering wheel you can take a weeknight dinner from the same old neighborhood to the corner of "Delectable" and "Exotic".  And the meatiness of Sushi Grade Tuna is just the passenger to take for this mouthwatering ride.

4 Sushi Grade Tuna Steaks 1 inch thick 6 to 8 ounces each (Sushi Grade is determined by the Freshness and Fat Content of the fish...We at Metro would love to show you how this is determined)
2 teaspoons Lebanese Baharat (seven-spice powder), Metro has this and would love to give you some if you're not committed to a whole package of this gorgeous spice blend
3 cloves of garlic minced, plus 1 clove of garlic minced
4 tablespoons of olive oil divided
1½ cups of Lebneh or Greek style yogurt
1 cup of chopped Seedless (English) Cucumber; peel the cucumber first
3 tablespoons chopped mint
1 good pinch of crushed red pepper flakes
1 large bunch Red or White Swiss chard, about 1½ pounds, cut out the thick spine and cut in 2-inch-wide ribbons


How it's done
Place Tuna on a platter and season on both sides of the steaks with salt and Baharat spice. 

Sprinkle the steaks with the 3 cloves of minced garlic and drizzle with 2 tablespoons of olive oil. 

Rub with your hands to coat, gently massaging the spices into the Tuna; Cover fish with plastic wrap and let stand at room temperature for at least 15 to 20 minutes.

Meanwhile, put Lebneh in a mixing bowl and season with salt. Stir in cucumbers, mint and the remaining 1 clove of minced garlic and crushed red pepper; taste and adjust seasoning and set aside.

Next, put the remaining 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is hot, add the chard and ¼ cup of water. 

Season lightly with salt and cook for 2 to 3 minutes or until the chard is just wilted; remove skillet for the heat to stay warm.

Put a large cast-iron skillet or grill pan over medium-high heat. When pan is very hot sear the Tuna Steaks for 2 to 3 minutes per side for rare or 3 to 4 minutes per side for medium rare; transfer the steaks to a cutting board to rest. 

Remove chard from pan with a slotted spoon and transfer to four individual plates.

Slice the Tuna against the grain in ½ inch slices and place on top of the chard.  

Drizzle a little of your best olive oil over the dish and place a small dollop of the Lebneh mixture on each plate and garnish with lemon wedges.  

Pass the rest of the Lebneh mixture around as you and your dinner mates cruise along the highway of Flavorful Encounters.  Oh, the tolls on the road are often gentle kisses of EZ-pass accepted.  



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

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