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 email@example.com, 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.
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.
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
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** $8
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* $10
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* $8
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* $11
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* $8
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* $11
Grilled Tequila Lime Sea Bream (Dorade) over Saffron Rice and Black Beans With the Choice of Soup* $10
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* $10
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** $10
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* $9
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* $10
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* $10
Grilled Pesto Wild Pink Shrimp on our Classic Caesar Salad With a Choice of Soft Drink** $12
(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* $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) 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) 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) 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) Moonshoal (Mass) Old Barney Salts (NJ) Puffer Petite (Mass) Sloop Point (NJ) High Bar Harbor (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...
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.
Ingredients 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.
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