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: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833