Words of the Great Barry Manilow

March 22, 2018

Good morning to all of our beloved friends and clients and thankfully I think the worst of this Spring Storm is behind us.


For those still reeling in a deep depression, may I offer to you the words of the great Barry Manilow... this is also a shout out to the "Fanilows."


♫We home cooks have our ways
Of facing snowy days
We love to eat and thrive
We keep the oven warm
And cook up quite a storm
Until dinner time arrives
Then the hour of supper nears
And we bring food thru our hungry tears
I made it through the Snow
I kept my belly well fed
I made it thought the Snow
I cooked up something new
I made it through the Snow
And found myself "delected"
By the others who
Got Snowed on too
And Ate it through ♫
(This was Barry's first draft and in my humble opinion, better than the released version)

Now should you desire to express your Manilow Culinary Love then look no further than today's recipes featuring Pan Seared Tuna with a Salsa Verde   &   Herb Marinated Pan Seared Mahi with a Harissa Hummus.

Both are flavorful enough to melt even the coldest comestible snow stricken soul. Oh by the way, should you feel the need to make fun of me for being a Fanilow please know that I still can bench over 240lbs. and I will hug you until it hurts.

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 THIS MORNING 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...



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! 


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*

Metro's Famous Soft Shell Crab Tacos (2)  
Panko Crusted Fresh Soft Shell Crab 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*

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**

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* 

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 Tilapia over Saffron Rice and Black Beans
With the Choice of Soup*

The Mexican Rock Shrimp "Torta"
Panko Crusted Rock Shrimp with Lettuce, Tomato, Pickled Onions, Avocado with Chipotle Aioli on a Fresh Baked Soft Roll
With a choice of Soup*

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

A Classic Oyster "PO-BOY"--You Have to Try This One!
Panko Crusted Plump Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll
With a 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 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)
Panko Crusted "South West" Chicken Pita Wrap
Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask   
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
Red Grouper 
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)
Peter's Point (Mass)
Pleasant Bay (Mass)
Mookie Blues (Mass)
Sloop Point (NJ)
High Bar Harbor (NJ)
Wildling Bastard (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...

Pan Seared Tuna with a Salsa Verde Serves 4
This dish reminds me of the seductive romantic flavors of the famed Fabio himself. What, I'm the only Fabio fan among us? Hey, stop judging me and let's just cook.

For the Tuna
4 Sushi Grade Tuna Steaks 6 to 8 ounces each 1 inch thick
3 tablespoon of olive oil divided
Salt and pepper

For the Salsa Verde
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons capers rinsed and drained
2 cloves garlic minced plus 1 clove of garlic minced
The juice of 1 lemon
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon salt
1/8 teaspoon ground black pepper
½ cup of olive oil

How it's done
In a food processor combine the parsley, capers, the one garlic clove, lemon juice, anchovy paste, mustard, salt and pepper and pulse until well chopped. With the machine running, add the olive oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.

Pat the Tuna Steaks dry with paper towels and place in a shallow bowl or pie plate, drizzle over 2 tablespoons of the olive oil and gently massage in the 2 cloves of minced garlic and turn to coat. 

Season both sides with salt and pepper and allow the fish to marinate at room temperature for 15 to 20 minutes.

Heat the remaining olive oil in a heavy skillet, large enough to hold the Tuna steaks in one layer, over medium-high heat.

When the olive oil is just starting to smoke a little, sear the steaks for 2 to 3 minutes per side for rare, a minute more for medium rare. 

If you prefer your tuna well-done then please renew your passport and book a one way trip to "No Flavor Town"... I'm just kidding, no really, start packing.

To serve, transfer the tuna steaks to serving platter and spoon a small amount of the Salsa Verde onto each steak; serve the rest on the side.   

Garnish with lemon wedges and feel free to wear your Fabio wig at the table. Don't worry about judgmental dinner guests, the real fans will get it. Heck, invite me over, I'll even bring shrimp to get things started.

Herb Marinated Pan Seared Mahi with a Harissa Hummus Serves 4
What Middle Eastern Inspired Rabbit Hole of culinary delights are you taking us down now oh half-Lebanese fishmonger? Oh, just one that if you fall into you might want to spend a month or two in. Should you start seeing a Mirage of loving dinner guests wanting to hold you, just know that you are not dreaming and this dish just got real, tasty.

4 Mahi Fillets 6 to 8 ounces each skinned; you could also use Grouper, Tilefish or even thin cut Swordfish steaks with great success.
¼ cup of olive oil plus 2 tablespoons
1 tablespoon of finely chopped rosemary leaves
1 teaspoon of fresh chopped thyme
1 teaspoon fresh chopped oregano
1 teaspoon ground cumin
Salt and pepper
Lemon wedges for garnish

For the Harissa Hummus
1 cup of your favorite Hummus; Metro's is killer, if I do say so myself
1 to 2 tablespoons of Harissa; available at all Camel outposts and Metro Seafood

How it's done
In a shallow bowl or pie plate combine the ¼ cup of olive oil with the rosemary, thyme, oregano, ground cumin and a generous pinch of salt and pepper. 

Add the Mahi fillets and turn to coat; cover with plastic wrap and let marinate on the counter for 20 to 30 minutes.

Next, make the Harissa Hummus by blending the hummus and harissa in a small bowl until smooth; adjust seasoning with salt, pepper and lemon and set aside.

Heat the remaining olive oil over medium high heat in a heavy skillet and remove Mahi from the marinade and sprinkle with a little more salt and pepper.

Cook the fillets, flesh side down first for 5 to 6 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to a serving platter and garnish with herb sprigs and lemon wedges.

Serve the harissa hummus on the side and should you be dining with someone you don't really care for, then feel free to smear a little of the hummus on them. Trust me; they will immediately become more delightful.


Mark J. Drabich
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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