Spring is Just 7 Days Away.

March 13, 2018

Good morning to all of our beloved friends and clients and should you be getting up this morning to a few snowflakes and feel as though you want to murder someone with a shovel and bury their body in a shallow grave covered only with road salt, then I have some great news for you, Spring is just 7 days away.

 

 

That's right, in just a couple of weeks you'll be up to your New Zealand Cockles in Daffodils and Forsythia blooms and I for one could not be more delighted. Now don't get me wrong, we've had a relatively mild winter but these last couple of storms have really taken the otherwise gusty wind out of my sails. Perhaps I'm just annoyed with the TV weather forecasters who delightfully salivate when predicting an oncoming storm. I should state that Chris Cimino and Janice Huff from Channel 4 news in New York are not to be lumped into this band of Jack#*!$. These two seem to break bad weather news like a concerned parent warning of the possible mishaps that might happen on Prom Night... I dig them for that. Unlike some other "Meteorologists" who shall remain nameless, that literally have to wear adult diapers to contain their excitement while causing mass milk and bread purchases. 


Sure, they do this under the guise of "Better Safe than Sorry" but they still have to take at least three commercial breaks with clever teasers
before delivering the full weather story. Now please know that we are still in our "no judge" zone but you have to admit that tying a couple of these forecasters naked to a flagpole while pummeling them with snowballs does sound somewhat satisfying. Oh really, you thought that was dark?


Then I'm really glad I didn't share with you my idea of burying them up to their necks in snow and testing the cotter pins on my snow blower.  

 

Well, good news is that Old Man Winter will soon be silent once again but in the meantime, we still have to make meals for the ones we love. Now should you desire two easy meal plans that will warm the souls of your dinner mates then look no further than today's recipes featuring Pan Fried Skate Over an Orange Mesclun Salad & Roasted Lime Dijon Salmon. And if you are reading this Chris or Janet, keep up the good work, this fishmonger sends clear skies with a good chance of unwanted hugs.


FOODIE ALERT!
SAVE THE DATE Friday, April the 20th 
ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors

This Dinner will be themed "Battle Royale"
Old World vs. New World Wines and the Soul Punching Foods that go with. 
Tickets Will Go On Sale Thursday 3/22/18 at 9:00 AM 
Menu will be available with this Thursday Email


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! 


TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332 


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*
$10


Pesto Grilled Sea Bream (Dorade) Over Classic Caesar Salad
With a Choice of Soft Drink**
$12

 
"Whole Belly" Clam Roll...Can You Say Clamtastic?!
Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*  
$9


Spicy Catfish "Po-Boy" 
Spicy Panko Crusted Catfish   With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft  Roll   
With a Choice of Soup*  
$8

 
Grilled Mediterranean Halibut "Health Wrap"
Grilled Nova Scotia Halibut with Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread  
With a Choice of Soup*  
$10


Metro's Classic Lobster Roll and Fries "Life is Sweet"
Traditional lobster salad made with fresh steamed native
Lobster served on a Fresh Baked Soft Roll with Baby Field greens
With a Side of French Fries
$20


Grilled Swordfish "Steak" Sandwich
Blackened Grilled Atlantic Swordfish with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Ciabatta Roll  
With a Choice of Soup*
$10


Grilled Basil Tuscan Spiced (Rosemary Garlic House-Made Dry Rub) Branzino on Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a Choice of Soft Drink** 
$9

 
Metro's Tilapia "Club" Roll  
Panko Crusted Tilapia Fillet Served with Lettuce, Tomato, Hickory Smoked Bacon, Lemon Herb Mayo and on a Fresh Baked Ciabatta Roll
With a Choice of Soup*   
$9

   
The Metro "Milanese" Fish Roll
Italian Crumbed Fillet with Mixed Field Greens, Red Onion, Tomato and Basil Lemon Aioli on a Toasted Ciabatta Roll
With a Choice of Soup* 
$9


Grilled Organic Scottish Salmon "Caesar" Wrap 
Grilled Dry Rubbed Scottish Salmon   Wrapped in Lebanese Flat Bread with our House Caesar Salad   
With a choice of Soft Drink**  
$10

 
Soft Shell Crab Pita Wrap
Panko Crusted Soft Shell Crab With Lettuce, Tomato, Tartar and a Touch of Hot Sauce
On a Locally Baked Pita
With a Choice of Soft Drink**
$11


Fried Snapper "Love Roll" 
Panko Crusted Snapper Fillet Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll 
With a Choice of Soup* 
$9

 
(For those Folks who love fish eaters but not fish)
Grilled Ginger Lime Chicken Pita Wrap
Grilled Ginger Lime Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita 
With a Choice of Soup* 
$8


**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:
Razor Clams  
Skate 
Jonah Crab Meat
Black Sea Bass (Long Island)
Fluke 
Day Boat Sea Scallops 
Peconic Bay Scallops  
Maine Steamers  
Nova Scotia Halibut
Monkfish
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)
Dover Sole (Spain)
Turbot (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
Jumbo Stone Crab Claws Season almost Over
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:
WILD ALASKAN KING SALMON 
AGAIN WILD ALASKAN KING SALMON!
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
Oyster
s


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)
Chathams (Mass)
Fin De La Baie (Mass)
Ichabod Flat (Mass)
Island Creek (Mass)
Moonshoal (Mass)
Pleasant Bay (Mass)
Old Barney Salts (NJ)
Rocky Nook (Mass)
Puffer Petite (Mass)
Sloop Point (NJ)


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...


Pan Fried Skate Over an Orange Mesclun Salad Serves 4
If this is your first entrée into the unctuous flavors of Skate then count me as officially jealous. This lovely fish has the mild flavor of Flounder with the soulful moistness of scallops. If this description makes you feel amorous then you're at the right Fish Market.


Ingredients
For the Skate

4 Skate fillets 6 to 8 ounces each
Salt and Pepper
Flour for dredging
1½ cups Panko Bread Crumbs
2 beaten eggs seasoned with salt, pepper, garlic powder, cayenne and mixed with 2 tablespoons of water
Light olive oil or canola olive oil for frying


For the Salad
5 to 6 ounces Mesclun (Mixed Baby Field Greens)
2 oranges, peeled and sliced into thin rounds
1 to 2 small shallots sliced very thin
¼ cup extra-virgin olive oil
The juice of 1 lemon
1½ teaspoons honey
Salt and Pepper


How it's done
Place the salad greens on a large serving platter or into a large serving bowl.

 

Arrange the oranges and shallots on top and set aside In a small bowl, whisk together the olive oil, lemon juice, honey and season with salt and pepper to taste and set aside.


To make the skate, prepare a dredging station... a bowl with the beaten eggs and a plate with the panko.

 

Season the Skate with salt and pepper and dust lightly with flour. 


Dip the fillets into the beaten eggs and let the excess drip off. 


Dip the fillets into the panko, turning and patting to make sure they are completely covered. Let the crumbed fillets sit for a few minutes.


Cover the bottom of a non-stick skillet with ¼ inch of oil and turn the heat to medium high.

 

When the oil is hot and shimmering, place the fillets in the skillet and pan fry until golden on each side being careful not to let the crumbs get too brown about 3 minutes per side or until just opaque when fork tested. 


It is important not to crowd the skillet for this step so please fry the fish in batches if necessary. 


When the fillets are done, transfer to paper towels to remove excess oil.


To serve, arrange the fillets on top of the Salad and drizzle over the salad dressing.


Should excess drooling commence at the table just pass out extra napkins and eat immediately. Is it just me, or is the art of drooling getting lost in technology... it's probably just me.

     
Roasted Lime Dijon Salmon Serves 4
This is that super simple delicious recipe that all you newbie little chefs have been looking for. Now this is not to say that you more accomplished little chefs should turn your nose up to this, it will just give you more time to enjoy your wine while preparing a weekday feast.


Ingredients
4 center cut (ask your Metro Associate) Salmon fillets 6 to 8 ounces each with the skin left on but scaled
½ cup fresh lime juice
½ cup of roughly chopped cilantro leaves
3 tablespoons of Dijon mustard
2 tablespoons olive oil
1 tablespoon chili powder
Salt and pepper


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


Combine lime juice, cilantro, mustard, olive oil, chili powder and a good pinch of salt and pepper in a food processor and pulse until ingredients are well combined; adjust salt and pepper to taste.


Pat the salmon fillets dry with a paper towels.


Brush a baking pan with olive oil and place the salmon fillets in the pan.


Season the fillets with salt and pepper and spoon the Dijon mixture over the fillets; let sit at room temperature while the oven preheats (about 15 to 20 minutes).


Place the fish in the oven and roast for 18-20 minutes or until the fish is just opaque when fork tested.


To serve, transfer the fillets to a large serving platter and drizzle the fillets with the pan juices. Garnish the platter with lime wedges and some chopped cilantro. 


I know what you are thinking... Holy Ship Bottoms! That was too easy fishman. Sorry to disappoint those searching for a more difficult life but don't worry, there is always Monday mornings. No, not because it's the first work day of the week, because Metro is closed on Mondays and you have to eat meat.


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

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