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 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at 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...
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" Salmon Burger Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $10
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** $8
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* $11
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* $10
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** $12
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* $9
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* $10
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** $8
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** $10
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* $11
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* $10
Grilled Garlic Herb Butter Pink Grouper Over Roasted Vegetables and Our House Saffron Rice With a Choice of Soft Drink** $10
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** $9
(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* $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: Hake Pollack (Blue Cod) Skate Jonah Crab meat Jonah Crab Claws Horrah! Uni (Sea Urchin) Black Sea Bass (Long Island) Fluke Golden Tilefish Day Boat Sea Scallops Nantucket Bay Scallops Maine Steamers Nova Scotia Halibut Monkfish Grey Sole Cod 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 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) Catfish 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 Oysters
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)
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...
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.
Ingredients 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.
Ingredients 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 Salt
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 gratitude...no EZ-pass accepted.
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