Dear Mother Nature

March 20, 2018

Good morning to all of our beloved friends and clients and may I be the first to wish you all a Happy Spring!


Yes we made it through another extended visit form Old Man Winter... What? There's another Nor'easter on the way. What the Fluke fillets are you talking about, I thought that we might collectively knock off a little early today to spot a blooming crocus or two. I don't know about you but I am going to send off a fury filled email to Mother Nature herself regarding my chaffed attitude to this latest incoming storm. Should you not have the time to do so please feel free to copy and paste mine and send it to, I know .org is so lame.

Dear Mother Nature,
I have always enjoyed your display of grander of the changing seasons and don't even mind the occasional rain storm on life's parade. I know that you only do this to deepen our appreciation of glorious works.

That said, I believe that we all acted appropriately during the last three Nor'easters and even when some of us lost power we did not become discouraged knowing that you would deliver the goods once Spring arrived. But come on lady, this Old Man Winter has to be evicted from the premises as soon as possible before I lose my ever-loving mind and start eating road salt like they were Pop Rocks. Now I know you have your magically gentle ways of doing things and while I'm not suggesting violence, I think this Snow crazed bully only understands force. The following suggestion is not something that I propose you have to do alone, in fact, I am collectively offering my New Jersey brethren as back up for this proposal. Here's the plan, later this morning I would like you to text Old Man Winter a suggestive message like "Hey Big Guy, maybe it's just me but that hail you've been creating is making me hotter than a Heat Wave in August" you might also want to send him a sexy pic of your lusciousness in mid-June. Now when he responds and he will, you suggest you meet for a little "Thunder and Lighting" session somewhere private, I'm thinking about that marshy land near the Meadowlands. Here's where it gets fun, we your loving supporters will be hiding in the marsh and when he shows up, Surprise! We all jump out of the weeds and beat the living snow out of him. Sound good right? Then you saunter over, looking all lady gangster and tell him to high tail it to Minnesota or the ship is about to get real. I know it goes against your sensibilities but this has got to stop.

Warmest regards

Your Humble Half Lebanese Fishmonger

I know, it's a tad extreme but I think it will work. Now should you need to feel some culinary warmth today then look no further then today recipes featuring Thai Swordfish Pan Roast & A Spicy Clam Soup for the Soul. Of course Metro will be open all day today and probably most of tomorrow so feel free to stock up on your delectable "Snow Day" supplies.

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 


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! 


Metro's Famous Rock Shrimp Tacos (2)  
Panko Crusted Fresh Florida Rock Shrimp 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**  

Metro's "Holy Guacamole" Salmon Burger
Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*

The Tequila Lime Catfish Emparedado (Sandwich)
Cornmeal Crusted Catfish with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Ciabatta Roll
With a Choice Soup*

Grilled Miso Glazed Ahi Tuna Roll---(Where's my Kimono?)
Grilled Miso Glazed Sushi Grade Tuna with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*

The Funky_Fishmonger Roll (Follow us on Instagram)
Panko Crusted Whiting Fillet with Shaved Romaine Lettuce, Tomato, Tartar Sauce and a Touch of Hot Sauce on a Toasted Ciabatta Roll
With a Choice of Soup*

A "California" Halibut "Health" Wrap
Grilled South West Spiced Wild Atlantic Halibut with Avocado, Mixed Field Greens, Roasted Veggies and Spicy Mayo
Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Grilled Tequila Lime Sea Bream (Dorade) over Saffron Rice and Black Beans
With the Choice of Soup*

Thai Soft Shell Crab Pita Wrap 
Panko Crusted Chili Ginger Soft Shell Crab With Mixed Field Greens, Tomato, Avocado, and Sriracha Aioli on a locally Baked Pita 
With a Choice of Soup* 

Grilled Swordfish Fajitas (2)
Grilled Fajita Spiced Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**

South Western Panko Crusted Oyster Roll
Spiced Panko Crusted Oyster with Mixed Field Greens, Tomato, Pickled Jalapeños, Avocado and a Chipotle Mayo on a Toasted Ciabatta Roll
With Choice of Soup*

Grilled Basil Balsamic Arctic Char Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soup*

Grilled Snapper "Gyro" Yep, You Read It Right!
Grilled Spiced Snapper Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita
With a choice of Soup*

Grilled Pesto Wild Pink Shrimp on our Classic Caesar Salad
With a Choice of Soft Drink**

(For those who don't love Fish But LOVE the People that do)
Grilled Ginger Lime Chicken Pita Wrap 
Grilled Ginger Lime Chicken Breast with Roasted Veggies and Sriracha Aioli on a Locally 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:
John Dory
Uni (Maine)
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:                  
Sardines (Greece)
Dover Sole (Spain)
Turbot (Spain)
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 
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)
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

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)
Moonshoal (Mass)
Old Barney Salts (NJ)
Puffer Petite (Mass)
Sloop Point (NJ)
High Bar Harbor (NJ)


Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams


Today's Featured Recipes Created With Love for You...

Thai Swordfish Pan Roast Serves 4
What is it about Thai flavors that allow us little chefs to blur the lines of our culinary identity? Am I a male or female little chef or am I just choosing to be a little chef who runs towards my delectable love of flavor. Sure, I might need some more therapy but I know crazy delicious when I taste it.

How its Done
4 Swordfish Steaks 6 to 8 ounces each 1 inch thick
2 tablespoons of grape seed or other neutral oil (i.e. canola, vegetable) for searing the Swordfish
For the Marinade
1½ cups of coarsely chopped cilantro
¾ cup of canned coconut milk
12 fresh basil leaves coarsely chopped
1 Jalapeño pepper (remove the seeds if you don't dig the heat)
4 cloves of garlic coarsely chopped
1 tablespoon of grated ginger
1½ teaspoons of each Salt and Pepper
¾ teaspoon of ground coriander
2 teaspoons (packed) brown sugar
For Garnish
Lime wedges
Chopped Cilantro

How it's done
Combine all of the marinade ingredients in a food processor and "Whizz" until smooth.

Place the Swordfish steaks in a large re-sealable bag and pour the marinade into the bag. 

Gently massage the marinade into the fish and let marinate on the counter for 20 minutes (note: you can marinate up to 1 hour but place in the refrigerator but bring back to room temperature before cooking).

Preheat the oven to 425° degrees.

Heat the grape seed oil over medium high heat in a large oven proof skillet. When the oil is very hot and almost starting to smoke, take the fish out of the marinade and sear for 2 minutes per side.

Pour about a ¼ cup of the marinade into the skillet and place in the oven to roast for 8 to 10 minutes or until the fish is just opaque when fork tested.

To serve, transfer the Swordfish Steaks to a platter and spoon over any pan juices. Garnish with chopped cilantro and lime wedges keeping in mind that your dinner mates may judge you for wearing a light foundation of makeup at the table, I'm talking to you George, but after one bite they too will surrender to savory flavors of culinary exploration. Again, I already admitted earlier that I needed more therapy but seriously this recipe rocks.

A Spicy Clam Soup for the Soul Serves 4 to 6
When you can't get to a sunnier climate but you want the cockles of your heart to be toasty warm, this is the dinner for you. This recipe also shows you that comfort food does not need to come with an extra chin.

2 dozen Littleneck clams scrubbed well and soaked in ice water for 20 minutes
½ cup dry white wine
4 tablespoons of olive oil
1 shallot chopped fine
1 pound of Red Potatoes peeled and diced
1 large onion diced
4 leeks, trimmed and sliced, light green and white parts only
1 to 2 cayenne chili peppers sliced thin and seeded if desired but I will make fun of you
3 cloves of garlic minced
1 tablespoon of finely grated fresh ginger
3 roasted red peppers diced; you can use jarred or roast your own you beast
1 quart fish stock, don't stress, Metro makes this for you
¼ cup of fresh chopped cilantro
Salt and Pepper
Lime juice to finish

How it's done
In a heavy bottomed soup pot, bring the wine to a boil, add the clams, cover the pot, and steam until they are open, about 6-8 minutes. Strain cooking liquid and reserve. Once cooled remove the meat from the clams and set aside covered. Discard the shells or make a fun necklace... your call.

Heat the oil in a same soup pot over medium heat and soften the onions, garlic, ginger and hot peppers for 3-4 minutes.

Increase the heat slightly and add the leeks and potatoes; season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.   

Next add the roasted red peppers, the reserved clam cooking liquid and fish stock and bring to a boil; reduce the heat and simmer for about 15 minutes until the potatoes are tender; adjust the seasoning if necessary.

To serve, divide the reserved clam meat among four soup bowls and ladle the hot soup into the bowls. Sprinkle the chopped cilantro over the soup and squeeze a little fresh lime into each bowl. Sure you might not get a tan eating this dish but your taste buds will assuredly get a culinary sun kiss.


Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833

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