Good morning to all of our beloved friends and clients and I would be remiss if I did not take a moment to congratulate the Villanova Wildcats on their NCAA Championship Win...GO CATS!
While I did participate in several "Brackets" and did pick Nova to win, sadly my picks early on have put me in the running for "good sport" and not in the "money circle" this year. All fairness to me, I did pick my brackets with a time honored tradition of pulling colored marbles out of a bag to see who would win each game. So regarding my results, I think I fared pretty good.
Now I admit I was a bit distracted while trying to watch the game last night due to the fact that I might have birthed a new chin this weekend resulting from my Easter Feaster bender. Now please don't get me wrong, I am not complaining seeing as though this new addition to my face was completely self-induced as I consumed with the ravenous hunger only seen on "Shark Week." But in my defense, what evil culinary genius would put together a holiday with Salmon, Ham, Lamb and Babka and then top it off with enough seductive sugary treats to make even the most disciplined eater jump into the chocolate river in Willie Wonka's factory. Oh, I dove in hard but unfortunately there were no Oompa Loompas to save me from my confectionary plunge. But enough of that, it's now time to take responsibility for my actions and while I thought hard about "ripping it up" in the gym or even adopting a new "cleansing" diet regimen, those ideas didn't seem to feel right. No, by taking responsibility for my actions I mean owning this hot mess and naming my new chin. And yes, after much thought I came up with the name Leonardo da Chinci. It's good right? I wanted this to be a strong chin with a good future and not some weak chin that requires a goatee to bolster his self-image.
As you probably know, Leonardo means 'brave lion' and I believe Chinci means, extra layer of fat under your original chin. I see great things I the future for this chin whether it's attending a party and overflowing over a scarf or being a titan of industry while letting the turtlenecks of the world that they need to expand your fibers in order to fit into this new era of chin...LONG LIVE LEONARDO DA CHINCI! Well that felt good but just in case Leo starts to become problematic I have created two healthy and easy recipes to kick him off my face if needed. I sincerely hope you will enjoy today's recipes featuring Roasted Dilled Garlic Shad Fillet & Pan Seared Sea Bass with a Salmoriglio Sauce.
Thank you as always for allowing us to be your humble Fishmongers. 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
"California" Salmon Burger (Dude, This Burger is the Bomb) Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll With a Choice of Soup* $10
Grilled Snapper "Caesar" Wrap Grilled Tuscan Spiced Snapper Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soft Drink** $10
Metro's Classic Oyster "PO-BOY" Panko Crusted Oysters with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $9
Grilled Basil Crusted Sea Bream (Dorade) On a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic With a choice of Soft Drink** $10
Grilled Mediterranean Halibut "Health Wrap" Grilled Nova Scotia Halibut with Mixed Field Greens, Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10
Wild Shrimp "Lust Roll" It's Like a "Love Roll" Without the Commitment Panko Crusted Wild Pink Shrimp Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Ciabatta Roll With a Choice of Soup* $9
Metro's Grilled Swordfish "Gyro" Grilled Middle Eastern Spiced Atlantic Swordfish with Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a choice of Soup* $10
Grilled Miso Glazed Wild Ahi Tuna Roll (Where's my Kimono?) Grilled Miso Glazed Ahi Yellow Fin Tuna with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Tuscan Spiced Red Grouper Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10
Grilled Ginger Lime Sea Bass Wrap-You Can't Beat This Grilled Ginger Lime Wild Sea Bass with Roasted Vegetables and Wasabi Sauce With a Choice of Soup* $10
Metro's Mexican "Torta" Catfish Sandwich (Sorry, you must provide your own Cerveza) Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a choice of Soup* $8
Grilled Mahi Fajitas (2) Grilled Mahi on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce With a Choice of Soft Drink** $10
Panko Crusted Soft Shell Crab over our Classic Caesar Salad With a Choice of Soft Drink** $12
(For those Folks who love fish eaters but not fish) 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* $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 Pollack (Blue Cod) Porgies (Scup) Haddock Uni (Maine) Hake Skate Black Sea Bass (Long Island) Fluke Day Boat Sea Scallops Nantucket Bay Scallops (April 15th 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 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) 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 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 Black Cod (Sablefish) 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: Fishers Island (NY) Pemaquid (Me) Wellfleets (Mass) Blue Points (Conn) Chathams (Mass) Fin De La Baie (Mass) Glidden Point (Me) Ichabod Flat (Mass) Peter's Point (Mass) Pleasant Bay (Mass) Mookie Blues (Mass) Sloop Point (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 Dilled Garlic Shad Fillet Serves 4 Shad was George Washington's favorite fish and has been a harbinger of spring since the beginning of time. More importantly this delectable fish is rich in Omega 3's and has the flavor profile of a very mild Salmon. So tender even our first President could enjoy it without his wooden chompers...that's tender.
Ingredients 4 Shad Fillets 6 to 8 ounces each 3 tablespoons of olive oil 6 tablespoons of fresh chopped dill 3 cloves of garlic minced fine 2 teaspoons of finely grated lemon zest Salt and Pepper 1 lemon, quartered
How it's done Preheat your oven to 425° degrees
Brush a baking dish with 1 tablespoon of the olive oil. Place the shad fillets on the pan, skin side down, and sprinkle with a little salt and pepper and let sit at room temperature for 15 to 20 minutes.
In a small bowl combine the remaining 2 tablespoons of olive oil, dill, garlic and lemon zest with a good pinch of salt and pepper.
Next, spread the dill mixture evenly over each fillet.
Place the fish in the oven and roast for 18-20 minutes or until the fish is just opaque when fork tested.
To serve, divide the fillets among four plates and garnish with lemon wedges. Should you want to don your favorite powdered wig for your Presidential feast, please call me, I can lend you my ornamental ax and cherry tree.
Pan Seared Sea Bass with a Salmoriglio Sauce Serves 4 Don't get scared about the Salmoriglio sauce, it's just a lovely Southern Italian lemon herb sauce that you can put on just about everything including dinner guests that insist on "talking politics" at the table. #drizzlesalmoriglioalloverthem
Ingredients For the Sea Bass 4 Sea Bass fillets 6 to 8 ounces each with the skin left on but scaled; you could also use Red Snapper or Branzino fillets. Flour for dredging about 1 cup 2 tablespoons of olive oil Salt and pepper Lemon wedges for garnish
For the Salmoriglio sauce ½ cup olive oil The juice of 2 lemons 4 tablespoons of hot water 2 small or 1 large clove of garlic minced fine 2 tablespoons of fresh chopped oregano leaves 1 cup of finely chopped fresh flat leaf parsley Salt and Pepper
How it's done First make the Salmoriglio sauce by whisking together all of the ingredients in a small bowl until well combined; season with salt and pepper to taste and set aside.
Next, season the Sea Bass fillets with salt and pepper and dredge in flour, shaking off any excess.
Heat the 2 tablespoons of olive oil to medium high heat and when the oil is very hot and shimmering, sear the fillets, skin side down first, for 3 minutes per side or until nicely browned and just opaque when fork tested.
To serve, transfer the fillets to a large serving platter and spoon the Salmoriglio sauce over each fillet and garnish with lemon wedges.
Now should you still have fear of new culinary creations may I suggest not eating for about 2 days. Your hunger should be so great on about the second day; an earthworm omelet would probably sound pretty damn good.
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