Good morning to all of our beloved friends and clients who I hoped enjoyed yesterday's delightful taste of Summer.
Man, it was nice but I have to admit as I shed clothing layers throughout the day something was all too apparent, I had a loving cushy layer that would not shed. Oh my hot mess is right, nothing is quite more humbling then that sight of a Quinquagenarian in a crisp white T-shirt that looks like it was "spray painted" on. And as much as I have enjoyed this respite from the sub-zero temps of winter, I did secretly pray for some solid 40 degree weather until I get this endomorphic vest unbuttoned and thrown in the winter hamper. Yes, I certainly will put in on next season, it never goes out of style you know. Now I know that I am probably a little more insecure (in denial) about my appearance than the average dude but I have to tip my cap to my fellow brethren who let it all hang out for yesterday's Summer visit.
No joke, while at the post office this guy assaulted my eyes with some late 70's cutoff shorts an ill-fitting tank top. Don't misunderstand me, I'm not poking fun at the guy, truth be told, his in your face pridefulness could just possibly make him my new hero. And I'm not just talking about his grand stature, that wasn't even the half of it. No, I'm referring to the cool untanned skin of winter that was the real incursion on my peepers. Cod Bless You Sir, there is no Self Shaming in Your Mirror. But as we all know, Winter is not quite over yet but I did take the heat as a warning to pull back those horses (by horses I mean anything that has a serving calorie count higher than my hairline). It is in the spirit of healthful journeys I present to you today's recipes featuring Roasted Smoky Sumac Tilefish & Pan Grilled Citrus Mahi. I hope you enjoy these recipes and I promise no horses were harmed in the making of them.
MEDITERRANEAN FLAVORS ABOUND! SAVE THE DATE Saturday, March 3rd 2018
CLICK HERE to see menu and purchase tickets!
A COOKING DEMONSTRATION AND POP-UP Event AT METROPOLITAN SEAFOOD & GOURMET AND FAMED WRITER AND COOKBOOK AUTHOR LEAH KOENIG
THIS IS A "COCKTAIL PARTY" FORMAT
WITH PUB TABLES AND GORGEOUS APPETIZERS YOU'LL WANT TO ADD TO YOUR CULINARY REPERTOIRE
Cookbook Author Leah Koenig's writings and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, Food52, Departures, Tablet, and The Forward, among other publications.
Both Leah Koenig and Mark Drabich of Metropolitan Seafood & Gourmet will be Demoing some gorgeous dishes from Leah's cookbooks and of course you will be fed well with all of these Lovely Dishes
This one is a BYOB event so feel free to bring your Favorite Libations. Sparkling Water and Bottled Water will be available of course
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 SpecialDeals and Updates!
TODAY'S GREAT TAKE-OUT SPECIALS 908-840-4332
Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll With a Choice of Soup* $9
Grilled Lime Garlic Arctic Char Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10
Metro's "Holy Guacamole" Tilapia "Health Wrap" Grilled Lime Garlic Tilapia with Shredded Lettuce, Guacamole and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $10
Metro's Mexican "Torta" Catfish Sandwich Corn Meal Crusted Catfish Fillets with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Ciabatta Roll With a choice of Soup* $8
Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20
The "California" Organic Salmon Burger Grilled House-Made Organic Scottish Salmon Burger with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Toasted Roll With a Choice of Soup* $10
The Oyster "PO-Boy" Panko Crusted Plump Oysters 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** $9
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** $8
Grilled Grouper "TacoRitos" (2) Grilled Spiced Grouper with Refried Beans and Lime Cilantro Slaw with Baja sauce on a Grilled Flour Tortillas (2) with Our House Pickled Jalapeños and Red Onions on the Side With a Choice of Soup* $10
Grilled Mahi "Steak" Sandwich Blackened Grilled Mahi Fillet with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
Grilled Pesto Wild Halibut 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** $10
Metro's Rock Shrimp "Picnic Roll" Panko Crusted Fresh Florida Rock Shrimp With Tomato, Cole Slaw and Spicy Mayo on a Toasted Soft Roll With a Bag of North Fork Potato Chips With a choice of Soft Drink** $9
Grilled Mediterranean Swordfish Pita Wrap Grilled Atlantic Swordfish with Roasted Vegetables and a Basil Aioli on Locally Bake Pita With a Choice of Soup* $10
(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* $9
**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 Razor Clams Pollack (Blue) Dog Shark Live Sea Scallops Skate Uni Porgies (Scup) Jonah Crab Claws Horrah! Jonah Crab Meat Black Sea Bass (Long Island) Fluke Day Boat Sea Scallops Nantucket Bay Scallops Maine Steamers Nova Scotia Halibut Monkfish Monkfish Liver 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 (Greece) Baby Octopus (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 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) Catfish Organic Scottish and Norwegian Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels
From the Pacific Northwest: Live Dungeness Crabs 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) Kumamotos (Ca) Sunset Beach (Wa)
East Coast: Lucky Lime (PEI) 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) Peters Point (Mass) Puffer Petite (Mass) Island Creek (Mass) Row 34 (Mass) Sloop Point (NJ) Fin De La Bais (NB Can) Rocky Nook (Mass) Ichabod Flat (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 Smoky Sumac Tilefish Serves 4 "Hey Tilefish looking good"... "Thanks, just got this new Smoky Sexy makeover from the Fishmonger at Metro"... "Meow, you look good enough to eat." "Really, that was your best line... " Okay enough of that, let's make this gorgeous dish.
Ingredients 4 Tilefish Fillets skin on and scaled 6 to 8 ounces each...Halibut or Grouper would also work beautifully 1 tablespoon of Smoked Paprika 2 good pinches of crushed red pepper flakes...less or more depending on your heat desire 2 teaspoons of Sumac: don't worry Metro has this 2 teaspoons of Brown Sugar ½ teaspoon of black pepper 2½ teaspoons of Kosher Salt The finely grated zest of 1 lime 3 tablespoons of olive oil Lime wedges for serving
How it's done Preheat the oven to 425° degrees
Pour 2 tablespoons of olive oil on a baking pan and place the fish on top and turn to coat with the oil; let the fish rest at room temperature.
Next, combine in a small bowl the smoked paprika, red pepper flakes, sumac, brown sugar, lime zest, salt and pepper and mix well.
Flip the fish so the skin side is facing up and sprinkle a generous amount of the spice blend on the fish.
Flip the fish so it is flesh side up and sprinkle the spice mix evenly on the fillet (you will have extra spice to put on anything you need delectable and spicy but please do not put it on your spouse).
Drizzle the remaining tablespoon of olive oil over the fish and place in the oven to roast for 15 to 18 minutes or until just opaque when fork tested.
To serve, transfer the fish to four plates and drizzle any pan juices over the fish. Garnish with lime wedges and get ready for the sultry smoky flavors of the Middle East without having to light up. Seriously, I love this dish and I hope you will as well.
Grilled Citrus Mahi Serves 4 Nothing like an unseasonably warm day in the Winter to remind you that you might have added a little more seasonal padding then you planned. Fear not little chef this easy super healthy recipe will have you "Speedo" shopping in no time (seriously guys, I'm just joking about the Speedos... no one should wear those).
Ingredients 4 Mahi Fillets 6 to 8 ounces each with the skin removed; Grouper or Tilefish would also work brilliantly 2 teaspoons of finely grated Orange zest ½ cup of fresh squeezed Orange Juice The juice of 1 lemon 4 tablespoons of olive oil 1 tablespoon of fennel seeds lightly toasted in a non-stick pan and left to cool 2 cloves of garlic minced 1 teaspoon of fresh chopped Rosemary leaves plus some sprigs for garnish 1 good pinch of crushed red pepper flakes 1 tablespoon of Dijon mustard Salt and Pepper 1 Orange sliced
How it's done Place the Mahi fillets in a glass baking dish or pie plate and season both sides of the fish with a little salt and pepper and let rest at room temperature.
In a small bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, fennel seeds, garlic, chopped rosemary, red pepper flake and mustard with a good pinch of Salt and Pepper.
Pour the marinade over the Mahi and turn to coat well; cover with plastic wrap and let marinate for 15 to 20 minutes.
Preheat your grill pan or gas grill to medium high heat.
Remove the fish from the marinade and brush with a little olive oil and then grill the Mahi, flesh side down first, for 5 to 6 minutes per side or until just opaque when fork tested. Meanwhile, grill the orange slices for about 2 minutes per side or until nicely charred.
To serve, transfer the fillets to a large serving platter and place the charred Orange slices on the fish. Garnish with Rosemary sprigs and let's begin our journey back to "Body Love" once again.
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