Next Wednesday is Valentine's Day.

February 8, 2018

Good morning to all of our beloved friends and clients and just in case you forgot (I'm talking to the guys), next Wednesday is Valentine's Day.

Now I know what you are thinking "Hey Fishman, I love my "main squeeze" but I can't take the hyped up stress that V-day brings... I feel like my heart is in a pressure cooker and it's not getting more tender, it's just getting over cooked." Slow down you tender flower, there is no need for any agony when it comes to expressing your undying affection for the one you love. Please allow your humble Fishmonger the honor of being your "Love Sherpa" as you ascend on the mountain of Amore. I'm sorry, did you say what makes you an expert in matters of the heart Fishmonger? 

Well for one, did you ever get a good look at my face, you know I had to be wildly persuasive to get my Lovely bride to say yes to me. Although as she describes it, it was more like a hostage situation and her deep affections for me are akin to Stockholm Syndrome. And secondly and more importantly, I know the true secret to love is the always sensual pleasures of food. Nothing gets one's toes curling in amorous fashion like watching your beloved create a meal for you with soulful passion. Is it just me or is it getting warm in here? Seriously though, we at Metro would love to be a part of your kitchen love plans. 


Okay, I know that sounded creepy but you know what I mean. And to that, we propose you start your quest for delectable love this weekend and take some of the pressure off of yourself. We will have a gorgeous selection of Seafood for you to choose from including Live Lobster, King Crab, Red Snapper and Wild Shrimp and that's just the stuff that's Red. And Please do not hesitate to ask for recipes, it is not only our honor but our sincere privilege. In fact, I have included three recipes today that are not only easy but, dare I say, sexy as all heck. Also check out our Valentine's Day Specials to make things even easier on you Little Chef. 

Thank you as always and remember, A Hot Skillet is just as Sexy as a Firm Sea Bass.
Roasted Red Snapper on Zucchini and Tomatoes 
Linguini with Shrimp, Artichoke Hearts and Arugula
The Easiest Stuffed Flounder with Crab You Will Ever Make


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 
Or go to our website on Thursday 2/8/18 at to see the 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! 



Grilled Pesto Arctic Char 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**

Metro's "Holy Guacamole" Salmon Burger #rocktheguac
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**

(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:
Porgies (Scup)
Live Sea Scallops 
Pollack (Blue Cod)
Jonah Crab meat 
Jonah Crab Claws Horrah!
Uni (Sea Urchin)
Black Sea Bass (Long Island)
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 (Greece)
Turbot (Spain)
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
Golden Tilefish
Fresh Never Frozen Jumbo Shrimp
Rock Shrimp
Red Grouper 
Jumbo Stone Crab Claws #crackcrab
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)
Sunset Beach (Wa)

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)
Island Creek (Mass)
Sugar Shack (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...

Roasted Red Snapper on Zucchini and Tomatoes Serves 2
This dish is the best reason in the world to have a lovers quarrel...why you ask? Because everyone knows the "Make Up" cooking is so I have to teach you everything?

1-2 pound Red Snapper scaled gutted with the gills removed
2 large Red potatoes washed and sliced in ½ inch slices; error on the thicker side
4 Plum (Roma) Tomatoes cut into 1 inch slices
1 medium Zucchini cut into ½ inch slices
12 Kalamata Olives
4 cloves of garlic
½ cup of olive oil, approximately
1 spring of Fresh Oregano
Salt and pepper

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

In a glass or ceramic baking dish, big enough to hold the fish, pour in 2 tablespoons of olive oil.

Next, lay out the sliced potatoes and garlic, so that the bottom of the dish is covered. Drizzle a bit more oil over the top and season with salt and pepper and bake for 20 minutes.

When the potatoes have cooked for 20 minutes, take the dish out of the oven and lay the Zucchini, Tomatoes and Olives on top, add a little more seasoning and olive oil and bake for a further 20 minutes.

While the tomatoes roast, make three diagonal cuts to the bone on one side of your snapper. 


Note: it is important that the fish be at room temperature. 

Season the fish, both inside and out with salt and pepper.


With the cut sides up, fill the chest cavity with the oregano spring and lemon slices, don't worry if you can't fit all the lemon slices... make a drink if you need to. 

After the 20 minutes are up, remove the dish from the oven, place the fish on top of the vegetables and drizzle a little more olive oil over the fish.

Place the Snapper in the oven for 20 minutes or until just opaque when fork tested.

To serve, press your index finger on the Lover, who is yelling at you; this will silence them for a minute. 

Then bring the baking dish to the table, pour two glasses of wine and be aware that all the negative passion is about to turn on you in a very loving way... you have been warned.

Linguini with Shrimp, Artichoke Hearts and Arugula Serves 4
Sometimes it seems as though friends and family really do not show you just how much they love you. Hey, it could be you little chef and maybe they're just waiting for permission to shower you with a sign of undying love. OK, let's cook up pasta bowl of "all the walls are down"... I'm excited.

1½ pounds of medium shrimp peeled and deveined: also works great with Rock Shrimp
Salt and Pepper
¼ cup olive oil
Finely grated zest of 1 lemon... like the free one you just got from Metro
1 teaspoon fresh chopped thyme leaves
2 tablespoons unsalted butter
2 large shallots chopped
1½ cups frozen artichoke hearts-thawed
¾ pound of Linguini or your favorite long pasta
The juice of 1 lemon
1 cup Fish or Chicken problem Metro makes both for you
¼ cup capers rinsed and drained
½ cup pine nuts that have been toasted in a dry non-stick skillet
2 cups of Baby Arugula

How it's done
Bring a large pasta pot of salted water to a boil.

Next heat half the olive oil in a large high rimmed skillet over medium high heat.

Season the Shrimp with salt and pepper and when the oil is hot, sauté the shrimp for 3 minutes or until almost done. Transfer the shrimp to a plate and set aside.

Add the remaining olive oil to the pan and reduce the heat to medium. Meanwhile put your linguini in the boiling water and set a timer for 10 minutes.

Add the butter and shallots to the skillet and sauté until softened and lightly browned, about 5 minutes.

Add in the artichoke hearts and sauté for an additional minute or so. Add in the lemon zest and thyme and stir to incorporate. 

Add the lemon juice and fish stock to the skillet and deglaze the pan, stirring to scrape up the browned bits from the bottom; simmer until slightly thickened, 3 to 4 minutes.

When the linguini is just al dente, drain and add to the skillet. Next add the shrimp and half of the pine nuts and capers to the skillet and simmer for another minute or so over low heat (note-if the pasta is too thick, add a little pasta water). 


Adjust seasoning if necessary and gently toss the Baby Arugula into the pasta and turn out the dish into a large pasta bowl. 

Garnish with some torn Arugula leaves and the remaining pine nuts and capers.

By the way, if you really don't give a fig jam about how your dinner mates feel about you, then just make this dish for yourself... It is an awesome dish and remember, now you're showing how much you love yourself.

The Easiest Stuffed Flounder with Crab You Will Ever Make Serves 4
Lucy and Ethel, Bonnie and Clyde, Sonny and Cher, Batman and Robin...These all pale in comparison to the winning Combo of Fresh Flounder and Crab Meat. Now let's bring those two together and get in the dynamite duo of flavors.

4 Flounder or Sole Fillet 6 to 8 ounces each
3 ounces of Cream Cheese softened at room temperature
2 tablespoons of Mayonnaise
2 tablespoons of minced scallions
2 tablespoons of fresh chopped flat leaf parsley plus more for garnish
2 teaspoons of fresh chopped dill
2 cloves of garlic minced fine
1½ teaspoons of finely grated lemon zest
½ pound of lump crabmeat or any crab that makes you do your Crabby Dance
Salt and Pepper
½ cup of Panko Bread Crumbs
2 tablespoons of unsalted butter melted
Olive oil for brushing the baking pan
Lemon wedges for serving

How it's done
Preheat your oven to 375° degrees

In a small bowl combine the cream cheese, mayonnaise, scallions, parsley, dill, garlic, lemon zest, crabmeat and panko; season to taste with salt and pepper and set aside.

Season the flounder fillets with salt and pepper.

Lay the flounder fillets, skin side up, on your cutting board and place a mound of stuffing on each. 

Starting with the thicker end, roll the fillets, finishing at the thin side. 

Place the rolls on an oiled baking pan.

Brush the fillets with melted butter and place in the oven to bake for 20 to 25 minutes or until the fish is just opaque when fork tested.

To serve, gently divide the stuffed fillets onto four plates and garnish with the chopped parsley. 

Serve with lemon wedges and challenge to name at least four more duos to gain their privileges at a second glass of wine; Peanut Butter and Jelly does not count.


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

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