Delightful Taste of Summer

February 22, 2018

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.


FOODIE ALERT!


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: mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833

Share on Facebook
Share on Twitter
Please reload

Please reload

Metropolitan Seafood & Gourmet 2019   Designed and Maintained by Carnegie Agency