Good morning to all of our beloved friends and clients and with Spring less than 4 days away, I believe we can coax out the warm weather by implementing a time honored practice.
Of course, I am referring to the "You'll see it when you believe it" mind set introduced to us by the late American Philosopher, Wayne Dyer. He taught us that if you truly believe in something and act as if it were already here, the condition or thing of your desire would manifest itself. Okay, so using this technique I went into the Fulton Fish Market in the wee hours this morning wearing only denim cut offs and a tank top tee telling myself the entire time that it was a balmy 70 degrees outside. To further bolster my faith in believing, I even applied a SPF 50 suntan lotion for when the pending sunlight would appear. Granted, I was pretty cold at first but when the heat of the truck kicked in, I really started to trust this process and even began to perspire at the thought of the gorgeous sunny day ahead.
Well, that didn't last long because as I pulled into the Bronx I ran over some sort of spike in the road and manifested a front right flat tire. Should any of you decide to travel in this part of New York in the middle of the night, may I suggest, you do not. Unsavory, is probably the most polite word I could use to describe the neighborhood I was stuck in. Even, before I called the mobile tire service company, I had gotten out of my truck to see how bad the damage was and let me tell you, I don't care how much I "believed," it was New Zealand Cockles cold outside... clearly this method of mind conviction was not bearing the fruit I had hoped. Of course, I felt like a complete Jack@$$ in my getup but what made things worse was while walking around the back of my vehicle, a lady of the evening began shouting at me something like "Scram you Tramp" and some other words that I didn't understand, I believe she did ask me to excuse her French. Now keeping in mind and with no judgement to this fine lady, I was compelled to set her straight and told her about the process I was undertaking. I felt as though I explained myself concisely but she then pointed at my denim cutoffs and the apparent shortness and told me how she recognized a fellow "worker" when she saw one. Note to self; measure the cutoffs before using the scissors.
Well, fast forward, the mobile tire service came and repaired my flat and after further convincing, my new acquaintance, Aurora and I became fast friends. I did pick up some funky sweats at a nearby gas station and completed my work at the market.
Never a dull day in the life of a fishmonger and should you desire some tamer yet delectable excitement of your own then check out today's recipes featuring Rock Shrimp Farfalle with Spicy Garlic Broccoli & Herb Garlic Crusted Whole Dorade (Sea Bream). Thank you as always for spending this time with your humble fishmonger.
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 CLICK HERE TO SEE MENU
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
The Grilled Italian Organic Salmon "Health Wrap" Grilled Lemon Basil Organic Scottish Salmon Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10
Metro's Blackened Tilapia Pita Wrap Spicy Grilled Tilapia Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita With a Choice of Soup* $8
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
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
"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
Metro's Grilled Mahi "Gyro" (Are We in Lebanon? Yes, N.J.) Grilled Middle Eastern Spiced Mahi With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10
Grilled Pesto Atlantic Halibut over our Classic Caesar Salad With a Choice of Soft Drink** $12
Metro's Snapper Baja Roll Cornmeal Crusted Snapper with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
The Tequila Lime Shrimp Emparedado (Sandwich) Panko Crusted Wild Shrimp with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice Soup* $11
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
Metro's Catfish "PO-BOY"--You Have to Try This One! Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $9
Grilled Basil Balsamic Branzino Fillet over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $10
The 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
(For those who don't love Fish but LOVE the People that do) Metro's Almost Famous Chicken Tacos (2) Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $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: John Dory Whiting Uni (Maine) Live Sea Scallops Perrywinkles Hake 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 Shad and Shad Roe Crawfish Live or Steamed Spicy American Red Snapper 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 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) 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) High Bar Harbor (NJ) King Neptune (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...
Rock Shrimp Farfalle with Spicy Garlic Broccoli Serves 4 If you don't like that thing call "unconditional love" from your friends and family then for the love of cod, don't make this dish. That said, if you're really into passive aggressive love then, by all means, make that Tofu "Meatloaf" again.
Ingredients 1 pound of Fresh Rock Shrimp; you could also use Ruby Red Shrimp or Medium Shrimp as well. 3/4 pound Farfalle pasta or any other short pasta that brings out your joy 2 broccoli heads, cut into florets (you can use the broccoli stems trimmed in tomorrow stir-fry 8 tablespoons of olive oil divided 5 cloves of garlic sliced very thin ½ teaspoon of crushed red pepper flakes (I dig the heat so I use 1 teaspoon) 4 tablespoons of pine nuts lightly toasted in a dry non-stick pan 6 large basil leave chiffonade (stacked and cut into thin strips crossways) Salt and Pepper
How it's done Bring a large pot of salted water to a boil, add the broccoli and cook for 3-5 minutes or until tender.
Meanwhile, heat 4 tablespoons of the olive oil in a large skillet over medium high heat.
Season the Rock Shrimp with a little salt and pepper and sauté for 2 to 3 minutes until just pink and opaque when fork tested; with a slotted spoon transfer the shrimp to a plate.
Add the remaining olive oil to the skillet and when hot and cook the garlic and crushed red pepper flakes for 1 to 2 minutes or until the garlic is golden brown.
When the broccoli florets are tender, scoop them out of the water with a slotted spoon and add to the skillet with the garlic and crushed red pepper flakes along with 2/3 cup of the broccoli cooking water, reserving the remaining water to cook the pasta in.
Add the shrimp and any plate juices back to the skillet and turn the heat down very low.
Bring the broccoli cooking water to a boil. Add the pasta and cook according to the packet instructions until al dente.
Drain thoroughly and add to the skillet; season to taste with salt and pepper. Note: if the dish seems dry just add a little pasta water to the skillet.
To serve, tip the skillet out into a large pasta bowl and sprinkle over the toasted pine nuts and the chiffonade basil.
Finally, drizzle a little of your best olive oil over the dish and get ready to be loved in the most non-tofu kind of way.
Herb Garlic Crusted Whole Dorade (Sea Bream) Serves 4 Having a fear of eating whole fish makes about as much sense as fearing a hug from a fishmonger... Wait; it just makes good sense to be wary of that. But seriously, the flavor of cooking fish on the bone will embolden you with bravery you've never known.
Ingredients 2 Whole Sea Bream (Durato) Scaled and Gutted with the heads left on about 1½ to 2 pounds each with two cuts made on each side of the fish: Of Course you could use Branzino, Sea Bass or Snapper with great results. 3 cloves of garlic minced fine 2 tablespoons of Dijon Mustard The juice of 1 lemon 2 tablespoons dry oregano crushed between your forefinger and thumb 1 teaspoon of smoked paprika 2 teaspoons of onion powder Salt and Pepper 1/3 cup of olive oil 2 tablespoons of fresh chopped flat leaf Parsley Fresh lemon juice and lemon wedges to serve
How it's done In a large shallow bowl or pie plate combine the garlic, mustard, lemon juice, oregano, smoked paprika, onion powder, olive oil with a generous pinch of salt and pepper.
Add the fish to the bowl and gently massage both inside and out with the mixture; cover with plastic wrap and let sit at room temperature for 20 to 30 minutes.
Meanwhile preheat the oven to 400° degrees and line a large baking sheet with aluminum foil.
Brush the baking pan with a little olive oil and give the fish one more turn in the garlic herb mixture to make sure it's coated well.
Place the fish in the pan and spoon over the remaining garlic herb mixture; season the fish one more time with salt and pepper and place in the oven to roast for 25 to 30 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fish to a large serving platter and squeeze the juice of 1 lemon over the fish.
Sprinkle with the chopped parsley and garnish with lemon wedges.
This new found bravery must be kept in check, sure you feel like you can do anything but do you really want to tackle that Hot Yoga Spinning Class you read about at the Gym.
Slow your roll brave one.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: email@example.com 1320 Rt. 22 Lebanon NJ 08833