Say Yes to Everything She Asks

February 14, 2018

Good morning to all of our beloved friends and clients and with Valentine's Day arriving tomorrow some of you are still wondering, "How am I going to show the Love of My Life just how Cod Damn much I dig them."



While we all might get drawn into the "Hallmark" seduction of the moment the question we should be asking ourselves is why am I not doing this all the time. That's right, St. Valentine's Day should not represent the be all, end all of how you show you expression of love but a reminder to show that warm glow every day to everyone around you. Sure, you can get your wife a gorgeous bouquet of flowers or perhaps a trinket of your affection but all she really wants is for you to say yes to everything she asks (shoot for a solid 80%). So when she lovingly beckons you to take out the trash... just say "it would be my pleasure, sorry I didn't do it sooner" or if she wants to get something off her chest, be a good listener and for the love of Artisanal Cheeses, let her know you love her every day. And that applies not only for that someone special in your life but to all you encounter in your day. 

Why just this morning at the Fulton Fish Market, Tony (my lobster guy) selected for me a gorgeous box of lobsters and normally I would thank him and be on my way. But I thought to myself, is that good enough? So I turned around and delivered to him one of my most heartfelt hugs of appreciation to which he replied "Get the Fluke off of me or I'm taking back the Lobster... 

" I think he might have been overwhelmed by the love of it all. But the gentlemen who sells me Tuna, Stevie, saw this gesture and later texted me, "I've always found you attractive and really appreciate your thicker stature"... that felt nice. 

So whether you're with someone or not, let's all collectively reset our "love clocks" and show those in our lives that just one day a year isn't enough to show the world how much you love them. Now should you decide to express your feelings with your little chef talents then today's recipes featuring Swordfish "Diane" & Steelhead "Scaloppine"" will leave no doubt that your fondness is the real deal. 

Thank you and have a Loving V-Day. For all of our friends and clients observing Ash Wednesday, please know that there are many Fresh Fish and Take-Out Specials for you to begin the Lenten Season delectably.

Got Love? 

Valentine's Day Features
From 2/13 to Vday 2/17

A Lump Crabmeat Stuffed 1½lb Lobster
(Enough for 2)
(400° 15 min)

2 Premium Brazilian Lobster Tails
Prepped and Ready to Roast in the Oven
(425° 20-25 min...Real Easy)

Jumbo Shrimp Scampi for 2
1 pound of our Wild Pink Jumbo Shrimp Cleaned
1 package of our Famous Scampi Butter
1 pound of Pasta
(With Super Easy Cooking Instructions)

Ravioli For 2
Your Choice of Either 
Lobster,  Crab, Shrimp & Scallop, Roasted Butternut Squash & Goat Cheese, 
Chickpea & Kale,
Mushroom & Fontina,  Spinach & Ricotta 

Mention This offer and Receive 10% off our Full Line of Locally Produced Artisanal Cheeses and Caviar Selections! 
More Ideas...Live or Steamed Lobsters, Lobster Tails, King Crab, Jumbo Lump Crab Cakes, Gorgeous Oysters, Shrimp
Cocktail, Cocktail Crab Claws, Caviar, Sushi Grade Tuna


And don't forget about a full line of Clams and Oysters Shucked to order on Crushed Ice...Get as Raw as you like!

Saturday, March 17th 2018
Along with our Friends at 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 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! 


Metro's Ahi Tuna Taco Burgers (2)
Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soup*

Grilled Ginger Lime Mahi Pita Wrap-You Can't Beat This
Grilled Ginger Lime Mahi Mahi with Roasted Vegetables and Wasabi Sauce
With a Choice of Soup*

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**

The "Soon To Be Famous" South West Snapper Roll
Cornmeal Crusted Spiced Snapper Fillet with Shredded Lettuce and a Roasted Sweet Corn Salsa with Pickled Jalapeño Aioli
With a Choice of Soup*

Metro's Classic Catfish "PO-BOY"
Spiced Panko Crusted Catfish With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

Grilled Wild Steelhead (Trout) Emparedado (Sandwich)
Grilled Lime Garlic Wild Steelhead with Lettuce, Guacamole, Tomato and a Smoked Pepper Aioli on a Toasted Soft Roll
With a Choice of Soup*

Metro's Classic Lobster Roll and Fries "Life is Sweet"
Traditional Lobster Salad Served on a Toasted Soft Roll with Mixed Field greens, With French Fries
With the Choice of Soft Drink**

Metro's Salmon "Steak Sandwich"
Blackened Grilled Organic Salmon with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*

Grilled Pesto Branzini over a Mixed Field Green Salad---SUPER HEALTHY!
With Choice of Soup*

California Halibut "Health Wrap" 
Grilled Lemon Basil Halibut with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread
With a Choice of Soup* 

Grilled Miso Glazed Arctic Char Roll---(Where's my Kimono?)
Grilled Miso Glazed Arctic Char with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*

Grilled Tuscan Seasoned Sea Bream (Dorade) over our Classic Caesar Salad
Of Course We Make Our Own Dressing and Croutons...This is Metro
With a Choice of Soft Drink**

Grilled Fajita Seasoned Red Grouper over Black Beans over Saffron Rice
With the Choice of Soup*

(For those Folks who love fish eaters but not fish)
Buffalo Chicken Wrap
Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally baked Pita
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)
Pollack (Blue Cod)
Jonah Crab Claws Horrah!
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Nantucket and Peconick 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
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
Stretch Island (Wa)
Totten Inlet (Wa)
Miyagi (Wa)
Kumamotos (Ca)
Sunset Beach (Wa)


Today's Featured Recipes Created With Love for You...

Swordfish "Diane" Serves 4
Sure this classic recipe was originally a Bistro dish made with steak but when "Diane" couldn't fit in her jeans anymore, the culinary world (meaning your humble fishmonger) had to make some deliciously clever alterations.

4 Swordfish Steaks 6 to 8 ounces each 1 inch thick skin removed
Salt and Pepper
All-purpose flour for dusting
2 tablespoons of olive oil
The juice of 1 lemon
4 tablespoons of cognac or brandy
2 teaspoons of Dijon mustard
½ cup of fish or chicken stock; Metro makes both to make your life easier
4 to 6 ounces of sliced mushrooms; just go with your favorite mushrooms
2 scallions sliced very thin

How it's done
Season the Swordfish steaks on both sides with salt and pepper and let sit at room temperature for 15 to 20 minutes.

Next, in a small bowl whisk together the lemon juice, cognac, mustard and fish stock and set aside.

Heat 1 tablespoon of olive oil over medium high heat in a large non-stick skillet until the oil is very hot. 

Dust the fish with flour on both sides and sear the steaks in the skillet for about 3 minutes per side; transfer the fish to a warm platter and tent with foil.

Add the remaining 1 tablespoon of olive oil to the skillet and when hot, cook the mushrooms for about 3 minutes or until tender. 

Add the scallions to the skillet and cook for 1 minute. 

Next add the lemon cognac mixture to the skillet and bring to a boil; reduce slightly and season the sauce to taste with salt and pepper. 

Return the Swordfish to the skillet and cook for another 1 to 2 minutes or until the fish is just opaque when fork tested.

To serve, transfer the steaks to 4 plates and spoon over the pan sauce. Garnish with lemon wedges and lets all encourage "Diane" on her new healthy lifestyle while also reminding her that although she looks awesome, Yoga pants should not be worn to most "Church" events.

Steelhead "Scaloppine" Serves 4
Wild Steelhead is caught this time of year and is in the trout family. Texturally it eats very similar to Wild Salmon. That said, Scaloppine is usually made with thin slices of meat or chicken (the meat is usually pounded thin). This recipe not only honors this gorgeous fish with bright flavors but the only thing you'll be pounding is glasses of wine at dinner.


4 Steelhead Fillets 6 to 8 ounces each with the skin removed
4 tablespoons of olive oil divided
1 cup all-purpose flour seasoned generously with salt and pepper
2 eggs with 1 tablespoon of olive oil and a few dashes of your favorite hot sauce
1 large shallot minced
¼ cup of capers rinsed and drained
½ cup of dry white wine
3 tablespoons unsalted butter
1 cup of roughly chopped fresh flat leaf parsley
The juice of 1 lemon... Yeah! You got free lemons from Metro
Salt and Pepper

How it's done
Heat a large non-stick skillet over medium-high heat, and add two tablespoons olive oil (let the olive oil get nice and hot).

Separate the flour and the eggs into two shallow dishes. 

Dip the fish first into the flour, then the egg, and then back into the flour.


Without crowding the skillet, place the fillets into the pan and cook for 3 to 4 minutes per side allowing the fish to get a little browned.

Transfer the fish to a platter and tent with foil to keep warm. 

Add the remaining olive oil to the skillet and when hot cook the shallots and capers for 1 minute.   

Next, deglaze the pan with the white wine, reducing the wine to half its volume. 

Remove the skillet from the heat and add the butter and stir until butter has melted.


Add the lemon juice to the skillet and season the pan sauce to taste with salt and pepper. 

Finally add the parsley to the sauce and to serve, spoon the pan sauce over the Steelhead fillets.

Garnish with lemon wedges and get ready to get pounded with inappropriate kisses of gratitude.


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

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