Dreading the annual visit from the Easter Bunny

March 27, 2018

Good morning to all of our beloved friends and clients who like me are dreading the annual visit from the Easter Bunny this coming Sunday. 

 

 

I mean come on, for one it's hard to get into the Peter Cottontail mood when you're scrapping ice off of your windshield every morning. Not to mention the waves of nervousness one has this time of year before clicking on our weather app, trembling in fear that more snow may be coming down the pike...For the Love of Cod, this Ship has to dock.


And besides the weather conditions I must confess I have always found the Easter Bunny downright creepy. Have you ever heard the soul chilling squeal of a rabbit, these animals don't seem that friendly. Full disclosure, I am a Dog person myself but can clearly see that Cats do offer loving qualities except for the fact they go out of their way to let you know, "I really don't give a Crab Cake about you but as long as you're buying the Blue Buffalo Wilderness Wild Delights Minced Chicken & Turkey in Tasty Gravy, I might just hang around until someone lets me lick caviar from their finger". Okay, I just don't have the emotional security to be a cat owner...Dogs are far more dependent on us. 

 

Alright, I got a little off course there but it seems as though the Easter Bunny costume just can't help but look like it should come with handcuffs and some close combat weaponry. Truth be told, it just scares the bejeebies out of me and I personally take no comfort that it's offering me candy out of a basket with plastic grass. How about you just promise us some candy on Easter morning like Old Saint Nick instead of carrying around a basket like you're trying to lure us into your kooky rabbit hole. And while I'm on the subject, isn't the Easter Bunny actually stealing those eggs. Thank you but no thanks Easter Bunny I won't be a participant your Egg fencing scheme...I prefer my Easter Eggs covered in Chocolate and filled with Peanut Butter like the folks at Reese's intended them to be. That was probably too much information but thanks for allowing me to share my feelings with you I kind of feel better and now looking forward to Easter.


To show my undying gratitude I have created two dishes that are not only delectable but will have you out of the kitchen in under 30 minutes. Today's featured recipes are Pan Seared Branzino with a Shallot White Wine Pan Sauce & Roasted Cod "Piccata."


Metropolitan Seafood & Gourmet is proud to be a part of our Friends and Clients Easter Celebration... Sure, we Don't have Lamb or Ham but we do have Shrimp Cocktail, Sushi, Crab Claws, Clams Casino, Scallops Wrapped in Bacon, Oyster Rockefeller, Smoked Salmon, Smoked Fish and so very much more... please call and let one of our Seafood Specialists help you plan your menu.


HOLIDAY HOURS FOR THE EASTER WEEKEND
Friday 3/30 9:00AM TO 7:00PM
Saturday 3/31 9:00AM TO 7:00PM
EASTER SUNDAY-CLOSED
MONDAY-CLOSED


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


Metro's Mexican "Torta" Snapper Sandwich
Corn Meal Crusted Spicy Snapper Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Tequila Lime Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$9


Grilled Blackened Pompano Roll
Grilled Blackened Florida Pompano with Roasted Veggies, Lettuce and Tomato with a Lemon Basil Aioli on a Toasted Ciabatta Roll
With a Choice of Soft Drink**
$9


Thai Chili Swordfish "Health Wrap" 
Ginger Lime Marinated Swordfish with Mixed Field Greens, Seared Veggies And Sriracha Aioli on Lebanese Flat Bread
With a Choice of Soup* 
$10


Grilled Miso Organic Salmon Pita Wrap
Miso Glazed Scottish Salmon with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita
With a Choice of Soup*
$10


Metro's Old School Fav! Fried Fish Pita Wrap
Panko Crumbed Fillet, with Romaine Lettuce, Tomato, Tartar Sauce and Hot Sauce, On a Locally Baked Pita
With a choice of Soup*
$8


Herb Crusted Grilled Halibut on our Classic Caesar Salad 
With a choice of Soup* 
$12


Metro's South West Mahi Pita Wrap
Grilled "Fajita Spiced"  Mahi With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$8


Metro's Classic Catfish "PO-BOY" 
Spicy Cornmeal Crusted Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
 With a choice of Soup* 
$9 


"California" Grilled Sea Bass Pita Wrap 
Grilled Sea Bass Fillet With Lettuce, Avocado, Tomato, and Spicy Mayo on a locally Baked Pita 
With a Choice of Soup* 
$10

 
A Panko Crusted Soft Shell Crab on a Mixed Field Green Salad (Hello Yum!)
With your choice of a Homemade dressing Dijon Balsamic, Ranch, or Blue Cheese 
With a choice of Soft Drink** 
$12 


Grilled Basil Balsamic Branzini over Roasted Veggies and Saffron Rice
With a Choice of Soft Drink** 
Super Bargain Alert! 
$10

 
Grilled Arctic Char "Caesar" Wrap
Char Grilled Lemon Herb Arctic Char Wrapped With our Caesar Salad on Lebanese Flat Bread
With the Choice of Soup*
$9


(For those Folks who love fish eaters but not fish) 
Buffalo Chicken Wrap
Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on 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:
Fresh Whitefish
Pike
Carp
Haddock
Uni (Maine)
Hake  
Skate 
Jonah Crab Meat
Black Sea Bass (Long Island)
Fluke 
Day Boat Sea Scallops 
Nantucket 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
Madia (Japanese Sea Bream)
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:
Pompano 
Shad and Shad Roe 
Golden Tilefish
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 
Barramundi (Maine)
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)
Kumamotos (Ca)
Sunset Beach (Wa)     
     
East Coast: 
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Chathams (Mass)
Fin De La Baie (Mass)
Glidden Point (Me)
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)


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 Seared Branzino with a Shallot White Wine Pan Sauce Serves 4
Don't you just love when your family comes into the kitchen and asks "Hey, what's for dinner little chef?" No, of course you don't, in fact you might want to answer back "Oh, I was thinking of removing your liver with a dull knife and sautéing it over some oven roasted asparagus." Of course, we can't say that but it felt good to get those emotions off our chest. So now let's just take a deep cleansing breath and cook our hearts out.


Ingredients
4 Branzino Fillets 6 ounces each scaled with the skin on and pin bones removed
Salt and pepper
Flour for dredging about one cup
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, finely chopped
2 cloves of garlic minced fine
½ cup of dry white wine
½ cup of Fish stock or Clam Juice
3 scallions chopped fine for garnish
Lemon wedges for garnish


How it's done
Season the Branzino fillets on both sides with salt and pepper and lightly dredge in the flour, shaking off any excess.


Heat 1 tablespoon of butter and the olive oil in a large non- stick skillet over medium-high heat. Sear the Branzino fillets, flesh side down first, in the hot skillet for about 2 minutes on each side, without crowding them, until golden brown in color; transfer the fillets to a warm platter and set aside. 


Add the remaining tablespoon of butter to the skillet and when melted add the shallots and garlic to the same skillet and cook over medium heat until the shallots are translucent. 


Add the wine, bring to a boil, and de-glaze the pan. Add the fish stock and continue cooking for about 4 to 5 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet; season the sauce to taste with salt and pepper. 


Finally, bring the fillets and any plate juices back to the skillet and warm through, about 1 to 2 minutes.


To serve, transfer the fillets to four plates and spoon the pan sauce over the fillets. Garnish with the chopped scallions and lemon wedges knowing your question at the dinner table will be "Hey, who is going to clean up the kitchen tonight and massage my little chef feet?" Enjoy the surprised silence then announce you just need the kitchen cleaned but your foot massage can come back into play if they ask "What's for dinner again."


Roasted Cod "Piccata" Serves 4
Sometimes your weekday schedule does not permit your little chef efforts the time you require to run playfully in the kitchen. We get it, not everyone has the time to cook an elaborate meal but this recipe will give you the time to create a loving Supper in under 30 minutes.


Ingredients
4 fillets of Cod, 6 to 8 ounces each; you could also use Hake, Pollack or Cusk with great success
3 tablespoons butter, melted
2 tablespoons of olive oil
4 cloves of garlic, minced fine
3 scallions sliced very thin, white and light green parts only
4 tablespoons of capers, rinsed and drained
1 lemon sliced very thin
¾ cup of Fish or Vegetable stock; don't panic Metro has both
Salt and Pepper
The scallion green part sliced very thin for garnish


How it's done
Preheat your oven to 400° degrees.


Season the cod fillets on both sides with salt and pepper.


Combine the olive oil and melted butter in a small bowl and brush a little on an aluminum baking pan.


Place the cod fillets on the baking pan and brush the Cod fillets with the remaining melted butter and olive oil and sprinkle over a little more salt and pepper.


Sprinkle minced garlic and sliced (white part) scallions over and around the fish.   


Add lemon slices and capers around the cod fillets. 


Add fish stock to the bottom of the baking pan, without pouring it over the fillets. 


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


To serve, transfer the fillets to four plates and spoon the pan juices over the fish.


Garnish with the scallion greens and get ready for, not only a helping of delectable love but a generous serving of free time to use at your leisure. Can we ever get full on free time? Hell no, said the half-Lebanese fishmonger binge watching some must views on Netflix.


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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