Enhance the Culinary Romance

February 17, 2018

Good morning to all of our beloved friends and clients who I sincerely hope are enjoying your "Love Hangover" after yesterday's Valentine's Day celebration.



Please don't worry though, that warm glow of amore will end as soon as your spouse asks you if you remembered to pick up the dry cleaning or that this Sunday you have to celebrate her Uncle Frank's 70th birthday at the In-laws house... "Yeah, I love watching her family "open mouth" eat ice cream cake and complain about how horrible it is getting old." I definitely didn't want to take a little afternoon "couch slumber" on Sunday. 

Now for those of you who still need a motivation to enhance the culinary romance, don't forget our Valentine's Day Specials will be running through Saturday (see just below this paragraph.) Now if you're anything like me, I would love to catch up on the Winter Olympic Games this weekend. And I can honestly say with all of the divisiveness these days, it's just plain refreshing to cheer on our American Athletes as they battle on the world's stage. Seriously though, your heart has to go out to these extraordinary individuals for putting it all on the line to achieve greatness. And I could not be more humbled that these brave men and women forge on even when they make a mistake. That not only shows tremendous character but a will to never give up no matter what obstacle abounds . I mean really, when a figure skater falls on the ice, am I the only one who screams out "Oh *#!@", I think not, yet they get right back up and finish that routine. I for one would just have taken off my skates and threw them across the rink while expletives "volcanicly" erupted from my mouth. Heck, I once ran a 5K and about 2 minutes into the run, my socks started to slide down and that's all the excuse I needed to stop, that and I thought I saw someone in my family eating a pineapple cheese Danish on the sidelines... I love those things.   

Anyway, I'm just a big fan of the Olympics but the only Medals I pursue are the Golden accolades of my loved ones as they enjoy a meal that I prepared. Should you want to step on the culinary podium yourself then look no further than today's recipes featuring Moroccan Herb Pan Roasted Salmon with Couscous   & Panko Crusted Skate Fillet with a Fennel Salad... I can hear our anthem playing already.

Valentine's Day Features Still Humming
From 2/13 to 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!

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! 


Blackened Organic Scottish Salmon On a Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a choice of Soft Drink** 

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*

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*

Grilled Miso Arctic Char Pita Wrap
Miso Glazed Arctic Char with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita
With a Choice of Soup*

Metro's Fish Tacos (2) 
Panko Crusted Fillet 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**  

Thai Spiced Grouper Roll
Grilled Sweet Chili Lime Red Grouper with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*

Metro's Classic Oyster "Po-Boy" 
Panko Crusted Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll   
With a choice of Soup*  

Panko Crusted Fresh Florida Rock Shrimp over a Classic Caesar Salad
With a Choice of Soup*

The Tuscan Swordfish Pita Wrap
Grilled Rosemary Dusted Atlantic Swordfish with Mixed Field Greens, Tomato and Red Onion with a Basil Aioli on a Locally Baked Pita
With a Choice of Soup*

Grilled Lime Garlic Sea Bream (Dorade) Over Sautéed Red Beans Over Our House Saffron Rice
With a Choice of Soft Drink**

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

Metro's Mexican "Torta" Catfish Sandwich
Spicy Corn Meal Crusted Catfish Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Ciabatta Roll
With a choice of Soup*

(For those Folks who love fish eaters but not fish)
Chicken "Club" Pita Wrap 
Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh 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:
Uni (Sea Urchin)
Live Scallops 
Pollack (Blue Cod)
Porgies (Scup)
Jonah Crab Claws Horrah!
Jonah Crab Meat
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Peconic 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:                  
Baby Octopus (Greece)
Red Mullet (Rouget)
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
Fresh Never Frozen Jumbo Shrimp
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:
Live Dungeness Crabs 
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)
Kumamotos (Ca)
Sunset Beach (Wa)

East Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Wildling Bastard (NJ)
Chatham (Mass)
Peters Point (Mass)
Puffer Petite (Mass)
Island Creek (Mass)
Sugar Shack (NJ)
Row 34 (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...

Moroccan Herb Roasted Salmon with Couscous Serves 4
Who's walking through the Culinary Bazar of Marrakesh? Just you little chef as you lovingly grow into new and delectable exotic flavors. Please don't smoke the Hookah in the kitchen, that's for after dessert.

4-Salmon fillets 6 to 8 ounces each with the Skin on but scaled
3 cloves of garlic minced
The finely grated zest of 1 free Metro lemon
¼ cup of fresh chopped flat leaf parsley plus more for garnish
3 tablespoons of olive oil divided
The juice of the same free Metro lemon
Salt and Pepper

For the Couscous
1½ cups of Fish or Chicken Stock
¾ cup of Couscous
½ teaspoon of each ground Cumin and Coriander
¼ teaspoon of Turmeric
The finely grated zest of 1 lemon
¼ teaspoon of each Salt and Pepper
1 tablespoon of unsalted butter
4 tablespoons of pine nuts (lightly toasted in a dry non-stick skillet)
¼ cup of currents or raisins
2 tablespoons of fresh chopped flat leaf parsley

How it's done
Preheat your oven to 425° degrees.

In a small bowl, whisk together the garlic, lemon zest, parsley, 2 tablespoons of olive oil, lemon juice and a good dash of salt and pepper. 

Place the salmon fillets in a shallow bowl or pie plate and gently massage the mixture into the fish; cover with plastic wrap and let marinate at room temperature for 15 to 20 minutes.

Place the salmon fillets, flesh side up on a baking pan and season with a little more salt and pepper. 

Drizzle the fish with the remaining tablespoon of olive oil and roast in the oven for 18 to 20 minutes or until opaque when fork tested.

Meanwhile, let's make the couscous by bringing the stock to a boil in a small pot.

When the stock has come to a boil, stir in the dry couscous, cumin, coriander, turmeric, lemon zest, salt and pepper. 

Cover with plastic wrap and let stand for 10 minutes. Fluff with a fork and stir in the butter, pine nuts, currants, and parsley; season to taste with salt and pepper.

To serve, divide the couscous among four plates and top each plate with a Salmon fillet.

Drizzle over the pan juices from the salmon and garnish with chopped parsley. I know what you are thinking... If I clap my hands right now will a belly dancer appear? Yes ma'am, and your husband has been practicing all week, so please don't laugh.

Panko Crusted Skate Fillet with a Fennel Salad Serves 4
This updated Italian inspired dish tastes like your cruising around in a convertible Alpha Romeo Spider with your Sun Glasses on and Sophia Loren in the passenger seat. Chow Bella!

Some of you might find this flavor profile more appealing with Marcello Mastroianni sitting shotgun... your call.


4 Skate fillets 6 to 8 ounces each; you could also use Flounder with great success
6 tablespoons olive oil divided
1 tablespoon of white wine vinegar
1 large shallot minced
The juice of 1 lemon
4 tablespoons of fresh chopped flat leaf parsley
Salt and pepper
1 large fennel bulb, outer leaves removed, cored and thinly sliced long ways
1 quart of mixed field greens or your favorite salad greens
4 tablespoons of fresh chopped flat leaf parsley
1 cup of all-purpose flour
2 large eggs beaten with 2 tablespoons of water and a few dashes of your favorite hot sauce
2 cups of panko bread crumbs

How it's done
Place the fennel and field greens in a salad bowl and set aside.


Next, in a small bowl whisk together 4 tablespoons of the olive oil, white wine vinegar, shallots, lemon juice and chopped parsley; season to taste with salt and pepper and set aside.

Put the flour, eggs and Panko in 3 shallow bowls. Season the Panko crumbs with salt and pepper. 

Season the Skate fillets with salt and pepper and dust them with flour, tapping off the excess. 

Dip the fillets in the beaten eggs and then in the Panko crumbs, pressing to help the bread crumbs adhere.

Next, heat olive oil in a large, non-stick pan over a medium heat and when hot, cook the fillets for about 3 to 4 mins on each side or until just opaque when fork tested; drain on clean paper towels (do not overcrowd the skillet, feel free to do in batches).

Toss the fennel with the dressing and season to taste with salt and pepper.

To serve divide the skate fillets among four plates and top with the fennel salad.

Fantastico! Doesn't seem to capture the essence of the dish, I would say it's more like, "Potrei baciarti proprio sulla bocca piccolo chef", which loosely translates to "I could kiss you on the mouth little chef."



Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
Email: mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833


Share on Facebook
Share on Twitter
Please reload

Please reload

Metropolitan Seafood & Gourmet 2020   

Website Designed and Maintained by Carnegie Agency

Instagram link to Metro

Follow us on Instagram

and see our posts below.

Facebook link to Metro

Love us on Facebook