Good morning to all of our beloved friends and clients and may I wish all of you a Blessed Easter and a Sweet Passover.
This upcoming holiday is absolutely my favorite for a couple of very simple reasons. For one, there is no exchange of gifts which takes the pressure off showing the ones you love by aimlessly clicking on Amazon for that perfect pair of Pug Socks or that Sweater that you know damn well she will be returning as soon as you leave the room. Of course, they always politely smile and tell you they love it but although words lie, eyes do not. And of course this holiday revolves around food and for this half-Lebanese fishmonger this is my New York Marathon of eating.
In the morning we celebrate my Slovak heritage with Ham, Kielbasa, cured Bacon, Egg Cheese, horseradish with beets and let's not forget the Babka (a special bread only served at Easter). This feast would have most folks tapping out by 10:00 am and possibly in need of a few jolts from a defibrillator but no, not this ravenous fishmonger, it's just the beginning.
Now keeping in mind it's not a sprint, we all retire to the prone position and slip into a pork induced coma for about 3 hours. Then comes the Pizza Rustica lovingly made by gorgeous wife, which of course is just a snack in case that painful full feeling somehow seems to subside. Around 5:00 pm the appetizers commence, complete with shrimp cocktail, oysters Rockefeller, mini crab cakes and deviled eggs with lobster, it's about this time any sane eater would wave the white flag and come running out of this culinary fox hole with fork and knife in the air. Oh no my fellow traveler, this is when things just start to get interesting because now comes the Lebanese part of the eating production. That's right, Roasted Lamb, Spinach Pies, Baked Zaatar Salmon, Fattoush and other sides that if I spell out would sound like Bedouin curse words. And then you can see it the finish line...you can barely move but you must not stop. Your head is spinning, you are almost there and then, you made it. The crowd cheers, you are covered with a blanket and you drop to your knees and cry from gourmand exhaustion. Instead of a Gatorade, you are handed a semi frozen Reese's Peanut Butter Cup and all seems right in the world.
But all kidding aside, THANK YOU sincerely for including us at your holiday table. It is a true honor which we hold in high regard. Should you need a wonderful appetizer recipes and very easy Main course dish for this weekend, I sincerely hope you will enjoy today's recipes featuring Hot Artichoke Spinach Dip with Crab...Holy Crab & Roasted Organic Salmon with a Minted Lemon Salsa Verde.
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 9:00 AM TO 7:00 PM Saturday 3/31 9:00 AM TO 7:00 PM 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
Grilled Mahi GYRO (Get your Lebanese on in LEBANON NJ) Grilled Middle Eastern Spiced Mahi Fillet with Lettuce, Tomatoes, Onions and Tzatziki Sauce On a Locally baked Pita...With an order of French Fries With a Choice of Soft Drink** $9
Grilled Tuscan Seasoned Sea Bass Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $10
Grilled "California" Barramundi Pita Wrap Grilled Barramundi Fillet with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Locally Baked Pita With a Choice of Soup* $10
Grilled Tequila Lime Dorade (Sea Bream) Over Black Beans Our House Saffron Rice With a Choice of Soft Drink** $10
Panko Crusted Day Boat Scallops Over Classic Caesar Salad With a Choice of Soft Drink** $12
Grilled Swordfish "Steak" Sandwich Blackened Grilled Atlantic Swordfish with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
Metro's Oyster "Po-Boy" Panko Crusted Plump Oysters with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a Bag of North Fork Potato Chips With a Choice Soup* $9
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** $8
Metro's South West Salmon "Health" Wrap Grilled "Fajita" Spiced Organic Salmon with Mixed Field Greens, Red Onion, Tomato, Avocado, Seared Veggies and a Smoked Chili Aioli on Lebanese Flat Bread With a Choice of Soup* $11
Metro's Grilled Halibut "Caesar Wrap" Grilled Lemon Basil Halibut with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $11
Metro's Mexican "Torta" Snapper Sandwich Corn Meal Crusted Snapper Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a choice of Soup* $10
Metro's Famous Fish Tacos Lightly Breaded Fillet on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $8
(For those who don't love fish but love the people who do) A Chicken "Club" Roll Panko Crusted Chicken Breast with Smoked Bacon, Lettuce, Tomato and Mayo on a Toasted Ciabatta Roll 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 Live Sea Scallops Pike Spiny Dogfish (Shark) Carp Pollack (Blue Cod) Porgies (Scup) Haddock Uni (Maine) Halibut Cheeks Hake Skate Jonah Crab Meat Jonah Crab Claws Black Sea Bass (Long Island) Fluke Day Boat Sea Scallops Nantucket Bay Scallops (April 1st is the official end of the Season) 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 Red Mullet Fresh Anchovies (Greece) 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: Soft Shell Crabs (let the feast begin) Fresh Never Frozen Jumbo Shrimp Pompano Live or Steamed and Spice Crawfish King Fish 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: 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) Totten Inlet (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) Old Barney Salts (NJ) Peter's Point (Mass) Pleasant Bay (Mass) Mookie Blues (Mass) Sloop Point (NJ) High Bar Harbor (NJ) Wildling Bastard (NJ) Puffer Petite (Mass) Lucky Lime (PEI)
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...
Roasted Organic Salmon with a Minted Lemon Salsa Verde Serves 4 Does the mint in this recipe cancel out the garlic for an after dinner smooching session with your betrothed? Good news, studies show that when people have more than 3 glasses of wine they don't detect garlic breath. But seriously this is a gorgeous spring inspired dish that will make you not miss the ham or lamb.
Ingredients 4 center cut Organic Salmon fillets 6 to 8 ounces each with the skin left on but scaled 2 teaspoons of finely grated lemon zest The juice of 2 lemons ¾ cup of coarsely chopped mint leaves 2 small or 1 large clove of garlic chopped Salt and Pepper ½ cup olive oil
How it's done Preheat your oven to 425° degrees
In your food processor combine the lemon zest, lemon juice, mint, garlic and a good pinch of salt and pepper; pulse a couple of times to combine and chop.
With the motor running add the olive oil and adjust the seasoning to taste (meaning salt, pepper or lemon juice) and set aside.
Reserve about 3 tablespoons of the mixture and set aside. Brush a metal baking pan with a little olive oil and place the fillets on the pan, flesh side up.
Season the fillets with a little salt and pepper and brush the fish with the reserved 3 tablespoons of salsa verde.
Place the fish in the oven and roast for 18-20 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fillet to a serving platter and drizzle with the remaining salsa verde; garnish with lemon wedges. Oh by the way, the aforementioned smooching session is off limits if you're dining with your neighbors, it's just makes it awkward the next time you need to borrow a cup of sugar.
Hot Artichoke Spinach Dip with Crab...Holy Crab! Serves 6 to 8 to get things heated up and by heated up I mean getting things amorous.
Hey, what can I do to jazz up my classic Artichoke Spinach Dip? Add fresh Crab? Hell Yes!
No let's take this classic and bring it to a new Sexy level that only diners above the age of consent can enjoy. Not to mention, you just brought that recipe up to Miles Davis jazzy.
Ingredients 2 tablespoons unsalted butter 8 ounces of Crabmeat; you can use the Special (small pieces) for this one but if you want use Lump or Jumbo Lump, I promise you'll have no regrets 1 cup thawed frozen spinach 1½ cups thawed frozen artichoke hearts 8 ounces cream cheese at room temp ¼ cup sour cream ¼ cup mayonnaise 1 good pinch of crushed red pepper flakes...make it a "jazzy" pinch ¼ teaspoon of granulated garlic or garlic powder Salt and Pepper ½ cup of grated Romano or Parmesan cheese
How it's done Preheat your oven to 400° degrees.
Bring 2 cups of lightly salted water to a boil and cook the artichokes and spinach until tender; drain and discard the water.
In a kitchen towel squeeze the veggies mixture to remove all the excess water and chop well.
In a glass bowl, combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, crushed red pepper and garlic powder and season to taste with salt and pepper.
Next, fold in the Crabmeat and place in a glass or ceramic baking dish.
Sprinkle over the grated cheese and place in the oven to bake until it bubbles, about 10 to 12 minutes.
To serve, bring the baking dish to the table and serve with your favorite sturdy crackers or toasted bread. Now that we Jazzed up this classic dish what's next? Should I stuff my meatloaf with King Crab? Probably not, but I like where your head is.
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